Zucchini Linguini with Basil Pesto

Rachel Morrow RACHEL MORROW

Are you someone who tries and tries to be healthy, but can't get enough pasta? This recipe goes out to you. In a sneak peek from our upcoming Clean Eating Program, this greened-up take on a traditional dish will hit all the right spots.

Ingredients

  • 4 medium zucchinis
  • 2 cups baby spinach
  • Pinch of unrefined sea salt and pepper
  • Extra virgin olive oil, for cooking

To Serve

  • 2 tablespoons Cashew Hemp Basil Pesto
  • 8 oz (250g or1 punnet) cherry tomatoes, halved
  • 2 tablespoons hemp seeds

Method

  1. Spiralize the zucchini into noodles, or with a peeler into ribbons.
  2. In a large frying pan, heat ½ tablespoon of olive oil over medium heat.
  3. Lightly fry noodles, spinach, and stir until the spinach has wilted, about 1 - 2minutes.
  4. Take off the heat and stir through 1 - 2 tablespoons of the Cashew Hemp Basil Pesto and the cherry tomato halves.

Cashew Hemp Basil Pesto

Equipment: Food processor or mortar & pestle

Serves: 4

Ingredients

  • 1 large bunch basil
  • 1 clove garlic
  • ¼ cup cashews
  • 1 tablespoon hemp seeds
  • ¼ cup extra virgin olive oil
  • 1 lemon, juiced
  • Pinch of unrefined sea salt and pepper

Optional

  • 1 tablespoon nutritional yeast

Method

  1. Remove basil leaves from stems and discard stems.
  2. Place all ingredients in a food processor and blend. If using a mortar and pestle, add basil, garlic, cashews, hemp seeds, sea salt, and pepper, and grind to form a paste. Add olive and lemon juice at the end and mix. If you prefer a cheesier flavor, add the optional nutritional yeast to the blender and blitz.

Loved this recipe? Discover more nourishing recipes in our Clean Eating Program. Over 21-days you’ll get access to meal plans, shopping lists, healthy habits, and support from our Food Matters Health Coaches. We’re starting together on Monday, September 28! To learn more visit the Clean Eating Program here.