ZUCCHINI PASTA WITH ROASTED TOMATOES AND BASIL CREAM
(Milchik option)
4-6 large zucchinis, ends trimmed
Cherry tomatoes
2 Tablespoons olive oil
¼ cup fresh basil leaves
Salt and pepper to taste
Optional: 1 cup of cream cheese if you
want a creamy, milchik pasta
1. Toss tomatoes with olive oil, salt and pepper on a baking sheet.
2. Roast in oven for 20-30 minutes until
they start to brown and blister.
3. Remove from oven and transfer to food
processor.
4. Add the cream cheese, basil, salt and pepper to
taste and process until
smooth.
5. Place zucchini noodles in
a large bowl. Add the tomato sauce and toss until all the noodles are
coated.
6. Can serve with fresh basil leaves and freshly grated cheese.
TO PEEL OR NOT TO PEEL?
If you want zucchini noodles that more closely resemble actual pasta,
peel the zucchini before turning it into noodles. For something a little
more colourful, though, keep the peel on. Keeping the zucchini peel on
also has health benefits. Primarily, the peel offers extra fibre. Remember to
slice off the end, so that you have a flat surface working against the blade.
PERFECT PESACH PESTO
1 cup of raw pine nuts (or almonds/walnuts if you are unable to find KFP pine
nuts)
½-1 cup olive oil
1 teaspoon salt
1 teaspoon black pepper
Juice from 1 lemon
2 cloves garlic
3 cups fresh basil leaves (stems removed)
PESTO VARIATIONS
You can really play around with the pesto and serve it in a variety of
ways:
and zucchini noodles.
-
of oil… and you can add the other half in a slow stream to reach desired consistency.
AN INTERESTING NOTE REGARDING
THE CHECKING OF BASIL LEAVES
to a pulp (because any insects found in these foods
will be pulverised in the process). This, however,
only applies to certain
less likely to be infested, such as basil leaves. This is
based on the understanding that this method of
cooking is specifically required by the recipe (as is
the case with pesto), and the intention is not to
crush or nullify the insects. One therefore does not
need to check basil leaves when making pesto.
JEWISH LIFE
ISSUE 82 79