Garden Zucchini Pesto Pasta

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often cheaper than pine nuts.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Pick a variety of fresh herbs including basil, cilantro, and fennel tops.

Smash garlic and add it to the blender with the fresh herbs.

Add olive oil, almonds (or toasted pine nuts), black pepper, and salt to the blender.

Blend until smooth, being careful not to over-blend to avoid cooking the mixture from friction.

Pour the blended pesto into a container and set aside.

Use a mandolin to create thin strips of zucchini, turning the vegetable to manipulate texture.

Place the zucchini strips in a bowl and spoon pesto over them, lightly coating without overdressing.

Let the zucchini marinate in the pesto for about 10 minutes while poaching eggs.

Poach eggs in salted water, optionally adding vinegar, and swirl the water before cracking in the eggs.

Immerse poached eggs in cold ice water for 4-5 minutes to keep the yolk runny.

Plate the dish starting with the pasta, adding feta cheese, poached eggs, and a drizzle of pesto, finishing with fresh herbs and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens