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Zucchini Noodles with Pisto of garlic scapes and Marcona almonds
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Preparation:

  1. Bring a large pot of salted water to a boil. Prepare an ice bath
  2. Blanch the zucchini noodles for 5 seconds, then shock in an ice bath. Transfer to a salad spinner and spin to remove excess water.
  3. Place the zoodles in a large bowl and drizzle the pesto on top and gently toss with chop sticks or two forks until evenly coated.
  4. Divide on a large platter and finish with a drizzle of Extra Virgin Olive Oil from Spain, grated Manchego and fresh dill.

Zucchini Noodles with Pisto of garlic scapes and Marcona almonds

 

Zucchini Noodles with Pisto of garlic scapes and Marcona almonds

 

Recipe Credit: Seamus Mullen, as presented at the 2019 Menus of Change® Leadership Summit.
Published with permission of the author. All rights reserved.

30 min
Easy
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas
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Ingredients

Nº de raciones: 10

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