Raw Zucchini Pasta with Spinach and Sunflower Pesto
2 servings
20 minutes
Raw zucchini pasta with spinach and sunflower seed pesto is the embodiment of freshness and naturalness. This recipe is inspired by Italian cuisine, where pasta and pesto are an integral part of gastronomic culture. Here, traditional flour is replaced with delicate strips of zucchini, while classic pesto gains originality from spinach and sunflower seeds. The dish captivates with its light, refreshing taste that blends earthy notes of spinach, nutty hints of seeds, and the spicy zest of garlic. It is perfect for a summer lunch or dinner when you crave something light yet nourishing. The simplicity of preparation makes it an excellent choice for a quick and healthy meal, while its emerald color delights the eye, turning each serving into an aesthetic pleasure.
1
For the pasta, take two small young zucchinis, seedless and with tender skin. Cut them like noodles, using a slicer or just a knife.
- Zucchini: 2 pieces
2
For pesto sauce: place washed spinach leaves without stems, a clove of garlic, seeds, olive oil, salt, and pepper in a blender. A couple of minutes on high speed and you have pesto with a delicate spinach texture and an incredible green color that stays well if stored in the fridge.
- Fresh spinach leaves: 1 bunch
- Garlic: 1 clove
- Sunflower seeds: 2 tablespoons
- Extra virgin olive oil: 70 ml
- Salt: to taste
- Ground black pepper: to taste
3
In a large salad bowl, gently mix the zucchini with pesto and serve immediately.
- Zucchini: 2 pieces