Pistou Zucchini Ribbons

This was a fun take on pasta with pesto with ribbons of zucchini standing in for the pasta, topped with a deconstructed pesto sauce.

The key to the success of the dish was to avoid overcooking the zucchini “ 1 minute of blanching and 2-3 minutes of gentle reheating with the other ingredients was just right, leaving it with a little bite. I had already grated some pecorino romano before I realized it wasn’t the Parmesan called for in the recipe, but I used it anyway. The tangy flavour of the cheese worked quite well in the dish.

This was a very light and delicious starter and would make an excellent vegetable side.