VEGGIE NOODLES WITH DECONSTRUCTED PESTO
2 medium size zuchinni or squash - spaghetti noodles
4 cloves garlic, minced
1/4 cup pine nuts
1 tbsp olive oil
20 basil leaves, chopped
Salt and pepper to taste
Parmesan cheese for top
1. Heat olive oil over medium heat. Sautee the garlic and pine nuts for about 3-4 minutes until garlic is tender. Be careful not to burn the garlic.
2. When the garlic is tender, add the basil leaves and cook for about a minute.
3. Throw in the veggie noodles, salt and pepper and sautee for about 2 minutes or until desired tenderness - I like mine with a little bit of a crunch.
4. Plate your noodles and then garnish with more basil and some parmesan cheese if you would like.