Pappardelle Zucchini with Ginger Pesto

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Summery pesto zucchini pappardelle noods! obsessed with this pesto tossed with burst tomatoes, corn, and zucchini pappardelle (just an easy shred with a peeler and perfect if you don’t have a spiralizer). See the full recipe below!

Bowl of zucchini ribbons, cherry tomatoes, corn, and green sauce beside a fork.

Pappardelle Zucchini with Ginger Pesto

Ingredients


  • 4-5 zucchini, thinly sliced with a peeler



  • 1 cup mini cherry tomatoes, halved



  • 1 corn on the cob, removed from stalk


For the Pesto


  • 2 cups basil



  • 1⁄2 teaspoon minced ginger



  • 1 cup spinach



  • 1 tablespoon Califia Farms Unsweetened Almondmilk



  • 2 garlic cloves



  • 1/2 cup olive oil



  • juice of 1 lemon



  • 1/4th cup walnuts



  • Salt and pepper to taste


Directions

Make your pesto in a blender or food processor by mixing basil, ginger, spinach, almondmilk, garlic, oil, lemon juice, walnuts and salt and pepper. Blend well and set aside.

Next, peel your zucchini and cut your corn off the cob.

In a skillet with a drizzle of oil, heat up and burst your halved cherry tomatoes, mixing every few minutes for about 15-20 minutes. Add in your corn and stir. Next add in your “pasta”, pesto, mix well and cook down your zucchini noodles. Serve and enjoy!

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