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St. Patrick's Day Zucchini Pasta

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"Hipcooks" author, Monika Reti, stopped by to help us bring a little more green into our St. Patrick's day meals with a recipe for Zucxhini Pasta with Spinach, Almond & Raisin Pesto. For more tasty recipes from Monika, click here.

Saint Patrick’s Day Zucchini Pasta with Spinach, Almond & Raisin Pesto

serves 2

For the Pesto:

  • 1 large handful spinach (save some leaves for garnish)
  • 1 small garlic clove
  • about 20 raisins, soaked for about 10 minutes in boiling water and drained
  • 1/3 cup freshly toasted almond slices (saving some for garnish)
  • juice of 1 lemon
  • pinch of salt

For the Pasta:

  • 2 zucchini squash, cut into linguine with a Spiralizer
  • blanched asparagus spears (if desired)

Make the pesto by blending all the ingredients and tasting until just right.

Blanch the zucchini pasta in boiling water for about 1 minute and then drain.

Mix the zucchini pasta with the pesto, add a handful of spinach leaves and stir. Plate on a pretty dish with asparagus spears, and scatter with more toasted almonds slices.