Zucchini Spaghetti with Pesto and Cherry Tomatoes
This "pasta" is fabulous with any type of pesto, or other sauce, for that matter. Feel free to experiment and create your own raw pasta versions of this delicious dish.
1 large zucchini*
1 pint cherry tomatoes, halved
1 bunch broccoli rabe, rough ends trimmed
1 tsp. Celtic sea salt
½ tsp. freshly-ground black pepper
1 cup walnuts
1 tbsp. raw honey
¼ cup freshly-grated imported Grana Padano, optional
Bring a large pot of water to a boil and drop in broccoli rabe. Reduce heat and set timer for 7 minutes.
To create zucchini pasta, a spiralizer or vegetti work best. If you do not have either one, use a potato peeler to create zucchini ribbons, continually turning zucchini so that the ribbons are not too think (the result will look more like wide fettuccini instead of spaghetti). Set noodles aside.
When broccoli rabe is done, add it to a food processor or Vitamix along with walnuts, honey and seasonings. Blend until smooth.
Top pasta with pesto and toss until well combined. Place in a serving bowl and top with cheese, if using, and cherry tomatoes.
*Zucchini is one of the top GMO foods in the U.S.A. Buy organic to ensure non-GMO zucchini.