Ingredients
2½lbslarge zucchini
3tbspbest quality pesto,homemade or store bought
2tbspparmigiano-reggiano,freshly grated, plus more for serving
2tbsppine nuts,toasted until golden
salt and freshly ground black pepper
2tbspextra virgin olive oil
Preparation
Using a vegetable peeler, press firmly and peel zucchini into long, wide ribbons. Work around the zucchini and stop when there are seeds.
Heat the oil in a large non-stick pan over medium-high heat. Add the zucchini “noodles” to the pan and cook, stirring gently with tongs, for about 2 minutes, until just softened. Do not overcook.
Add the pesto, Parmigiano-Reggiano, toasted nuts, salt, and a few grinds of pepper. Toss well, then taste and adjust seasoning, if necessary (be sure to add enough salt to bring out all the flavors).
Transfer the zucchini noodles to a serving bowl and top with more cheese, if desired. Serve warm or room temperature.
