Pesto Zucchini Pappardelle Noodles
Ingredients
- 4-5 zucchini
- 1 cup mini cherry tomatoes
- 1 corn on the cob
- 2 cups basil
- 1/2 teaspoon minced ginger
- 1 cup spinach
- 1 tablespoon Califia Farms almond milk
- 2 garlic cloves
- 1/2 cup olive oil
- juice of 1 lemon
- 1/4 cup walnuts
- Salt and pepper to taste
Preparation
Make pesto by blending basil, ginger, spinach, almond milk, garlic, olive oil, lemon juice, walnuts, and salt and pepper in a blender or food processor until well mixed, then set aside.
Peel the zucchini and cut the corn off the cob.
In a skillet with a drizzle of oil, heat and burst the halved cherry tomatoes, stirring every few minutes for 15-20 minutes.
Add the corn to the skillet and stir.
Add the zucchini noodles and pesto to the skillet, mix well, and cook until the zucchini is done.
Serve and enjoy.
