Vegetable Spaghetti with Pesto Sauce, realistic, igredientes: 2 medium zucchini 2 medium carrots 1 tablespoon olive oil 2 cloves of garlic, minced 1/4 cup cashew nuts or pinoli 2 cups fresh basil leaves 1/4 cup grated Parmesan cheese (optional) 3 tablespoons extra virgin olive oil Salt and pepper to taste, preparation: Using a spiralizer or vegetable peeler, cut the zucchini and carrots into a spaghetti shape. Book. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped garlic and saute for about 1 minute, or until fragrant. Add the vegetable spaghetti to the skillet and saute for 2 to 3 minutes, stirring occasionally, just to heat the vegetables. While the vegetables cook, prepare the pesto sauce. In a food processor, add cashew nuts or pinoli, basil leaves, grated Parmesan cheese (if you're using it), extra virgin olive oil, salt, and pepper. Process until obtain a homogeneous mixture. Pour the pesto sauce over the vegetable spaghetti in the skillet. Mix well to wrap all the vegetables with the sauce. Cook for another 1 to 2 minutes, just to heat the pesto sauce. Remove from heat and serve vegetable spaghetti with pesto sauce on individual dishes.
