Pesto zucchini pappardelle noodles
Ingredients
- 4-5 zucchini
- 1 cup mini cherry tomatoes
- 1 corn on the cob
- 2 cups basil
- 1/2 teaspoon 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 blended, then set aside.
Peel zucchini into noodles and cut corn off the cob.
In a skillet with a drizzle of oil, heat and burst halved cherry tomatoes, stirring every few minutes for 15-20 minutes.
Add corn and stir.
Add zucchini noodles and pesto, mix well, and cook until done. Serve and enjoy.
