Zucchini "Noodles" with Pesto & Pine Nuts
Peel zucchini into wide ribbons that mimic pappardelle pasta, then toss them with pesto for a taste of summer.
Ingredients
- 3 large zucchini (about 2½ lbs/1.1 kg)
- 3 tablespoons store-bought or homemade pesto
- 2 tablespoons freshly grated Parmigiano-Reggiano, (plus more for serving)
- 2 tablespoons pine nuts, (toasted until golden)
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
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