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Zucchini Linguine with Curried Cashew Pesto

September 2010
Zucchini Linguine with Curried Cashew Pesto

by 1 people

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Makes: 1 servings

Ingredients
  • 1 clove garlic
  • 1/4 cup tightly packed cilantro leaves
  • 3/4 cup raw cashews
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon curry
  • Salt and pepper
  • 5 medium zucchini
  • Shredded beets
Directions
  1. In a food processor, pulse 1 clove garlic and 1/4 cup tightly packed cilantro leaves. Add 3/4 cup raw cashews, 1/4 cup extra-virgin olive oil and 1/4 teaspoon curry powder; process until almost smooth and season with salt and pepper. Using a mandoline or handheld slicer fitted with the wide-tooth blade and set to 1/4-inch thickness, slice 5 medium zucchini lengthwise from top to bottom (rotating when you get to the seeds) into thin noodles. Toss with the pesto. Let sit at room temperature for 5 minutes before serving. Top with a mound of shredded beets.