Hand on heart, this gluten free raw Zuchinni 'pasta' leaves wheat pasta for dead. Easy and delicious, it requires no cooking. A sprinkling of salt causes zucchini to weep, drawing out it's flavour, cutting the bitterness and softening the texture, and voila, you have noodles.
For the Zuchetti:
6 large zucchinis
1/2 cup good-quality basil pesto
2 tsp finely grated lemon zest
2 tbs extra virgin olive oil, plus extra to drizzle
1/3 cup pine nuts, toasted
1/2 cup finely grated parmesan, optional (ok, a bit naughty by Health Yeah! standards but YOLO)
Basil leaves, to serve
Cut the zucchini into long thin ribbons (a mandoline is ideal), then use a sharp knife to cut each ribbon into thin strips. Place zucchini in a colander set in the sink and toss with 1 tbs sea salt. Allow to drain for 30 minutes, then rinse well and pat dry with paper towel. Toss zucchini with pesto, lemon zest, oil and pine nuts, then season. Pile onto plates and sprinkle with the parmesan and drizzle with a little extra oil. Garnish with basil.
I added garlic pan fried prawns to make a meal of it. Taste bud insanity .
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