
Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes
Ingredients (15)
- 2 cups packed fresh arugula and/or basil, tough stems removed
- 1/2 cup sliced shelled pecans
- 1/2 cup freshly grated Parmesan cheese
- 2 medium garlic cloves, peeled and roughly chopped
- 1/4 teaspoon salt
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice
- Freshly ground black pepper, to taste
- 1 medium zucchini, julienne
- 1 medium yellow squash, julienne
- 1/3 pound (a little over 5 ounces) whole grain spaghetti or linguine
- 1 pint cherry tomatoes or 3/4 pound small tomatoes
- 2 tablespoons olive oil
- Dash red pepper flakes
- Dash salt
Directions
Learn how to make this recipe at Cookie and Kate