ZUCCHINI "LINGUINI"
By:
EVOO Cookbook
This as seen in or July 2015 dinner show served with a wonderfully seasoned pan-seared PNW fish (halibut or salmon). It all started when we had a guest with a gluen sensativity. We don’t care for most gluten free pastas so we made this vegetable pasta. Other guests wanted to try it too, since it looked so good, so we now use it in place of pasta for the entire room.
The preparation will result in a good deal of knife skill pratice as you make the strips of zucchini so plan for a little extra prep time. There are machines and gadgets that make it quicker but the chef’s knife works very well after you thinly slice the vegetables with a mandoline slicer.
Ingredients:
- To Make Pesto: 2 young green zucchini, about 2 inch diameter, and about 7-8 inches long
- 2 yellow zucchini, 2 inch diameter, and about 7-8 inches long*
- 1/2 cup fresh basil pesto, see recipe
- 1/4 cup parmesan cheese, finely grated
- 1/4 cup chopped nuts (almonds, hazel nuts, pine nuts or walnuts) as desired
Method:
Prepare the zucchini slices using a mandolin as thin as you can. Bring pot of water to boil, (ratio: 1 gallon water with 3 tablespoons sea salt); Using a fry basket or seive, place raw zucchini (both yellow and green) strips in and drop in batches into the boiling water. Remove once limp and color is bright about 4-7 seconds (yes, that’s right!). Place in empty bowl until all zucchini batches are complete. Then cover the bowl about 3-5 minutes. Uncover and drain off the zucchini water. Use for another purpose if desired. Toss zucchini linguine with reserved pesto. Plate and garnish with parmesan cheese, as desired. Serve immediately.
Ingredients:
- 1/2 cup fresh basil leaves slightly packed into cup
- 1/4 cup EVOO
- Salt, fresh ground pepper, fresh grownd Coriander to taste
Basil Pesto Method:
In mortar pestle or food processor, place torn basil leaves and EVOO into bowl and stir with pestle until blended. Season with Salt Pepper Coriander to taste.
*Of course you may want to add nuts and other ingredients to your pesto too. We opted to keep the almonds and the parmesan separate so we can add to the dish to finish as it is served. This way if someone cannot do nuts or cheese we have the option to leave it out.
TO RECIPES
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