Cilantro Pesto Pasta with Pineapple Salsa
Submitted by vegtriathlete on January 13, 2009 - 17:28.
Keywords:
Servings:
1-2
Description:
Raw zucchini "noodles" coated in cilantro pesto and topped with a pineapple & red pepper salsa. Cilantro-lover's paradise.
Ingredients:
FOR THE NOODLES:
1 medium zucchini
FOR THE CILANTRO PESTO:
1 c. coarsely chopped cilantro
1-2 Tbsp olive oil
2 Tbsp pine nuts
1 Tbsp lime juice
pinch of sea salt & pepper
FOR THE SALSA:
1/4 c. diced pineapple
1/4 c. diced red bell pepper
1/4 tsp red curry paste (or diced chili pepper)
1/2 tsp agave nectar
1 tsp lime juice
1 tsp chopped cilantro
Directions:
Make the raw zucchini noodles with either a spiralizer or a vegetable peeler. Set noodles aside to air out a bit while you prepare the rest of dish.
To make the pesto, just blend ingredients in a food processor or high-speed blender.
To make the salsa, just toss everything together in a bowl. I used a Thai red curry paste for some spice, but you could use minced jalapeno or chili pepper. Adjust the amount of spice to your taste. I’m a bit of a wimp about these things.
Coat the noodles with the pesto and top with the salsa. Garnish with a wedge of lime.
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