Spaghetti with zucchini in lean pesto sauce
6 servings
60 minutes
Pavel Khorsov, brand chef of the restaurant "Fish Manufactory No. 1", shared the recipe with us.
1
Marinate cherry tomatoes. First, wash and dry them, place on a flat dish, and scorch with a gas burner on all sides until the skin cracks and burns.
- Cherry tomatoes: 200 g
2
Send the cherries to marinate. For the marinade, crush 2 cloves of garlic with a knife and add thyme, soy sauce, sugar, paprika, lime leaf, 50 ml of olive oil, lime juice, mitsukan, mirin, cilantro and sriracha sauce. Mix and refrigerate for 12 hours.
- Garlic: 15 g
- Thyme: 1 sprig
- Soy sauce: 10 ml
- Sugar: 10 g
- Smoked paprika (pimenton): 2 g
- Kaffir lime leaves: 3 pieces
- Olive oil: 280 ml
- Lime juice: 15 ml
- Mizkan sauce (Japanese seasoned vinegar): 15 ml
- Mirin: 20 ml
- Cilantro: 10 g
- Sriracha: 1 ml
3
Boil the spaghetti until al dente.
- Spaghetti: 400 g
4
Cut the zucchini into thin long strips.
- Courgette: 1 piece
5
Salt, mix, and let the juice release, then rinse with water.
- Sea salt: 5 g
6
For the vegan pesto sauce, blend basil, parsley, nuts, garlic, olive oil, and salt.
- Basil: 75 g
- Parsley: 25 g
- Pine nuts: 20 g
- Garlic: 15 g
- Olive oil: 280 ml
- Sea salt: 5 g
7
Heat 50 ml of olive oil in a pan.
- Olive oil: 280 ml
8
Add zucchini spaghetti and sauté for 1 minute.
- Courgette: 1 piece
9
Add pasta and 1-2 tablespoons of pesto, mix.
- Spaghetti: 400 g
- Basil: 75 g
10
Add salt to taste and remove from heat.
- Sea salt: 5 g
11
Place on a plate and garnish with pickled tomatoes and a sprig of basil.
- Cherry tomatoes: 200 g
- Basil: 75 g