No-Cook Veggie Pasta (Gluten Free!)
If you haven’t noticed, it’s summer produce week here at Brit HQ. We’ve given you 2o yummy zucchini recipes, healthy Chocolate Chip Walnut Zucchini Muffins, and now we’re serving up some No-Cook Veggie Pasta. Not only is this a delicious way to make use of all those fresh summer veggies, but these colorful noodles are gluten free and simple as can be. Plus, you can whip them up in under 15 minutes! So what are you waiting for?
<br/>– 3 zucchini
<br/>– 2 1/2 cups fresh basil leaves
– 1 cup Parmesan cheese
– 1/2 cup pine nuts
– 5 garlic cloves, peeled
– 1 cup extra virgin olive oil
– salt and pepper, to taste
1. Place the basil leaves, Parmesan, pine nuts, garlic, salt, and pepper in the food processor. Pulse until combined. Slowly stream in the olive oil and continue to pulse. Scrape down the bowl, as needed.
Slice the veggies (very carefully!) using a mandolin. Set aside.
Place the basil leaves, Parmesan, pine nuts, garlic, salt, and pepper in the food processor. Pulse until combined. Slowly stream in the olive oil and continue to pulse.
Toss the fresh veggies with the pesto. Top with Parmesan cheese.
So. Much. Color! We can’t get over how beautiful these vegetables look.
What are your favorite ways to use up summer veggies? Let us know in the comments section below!