I’m a mom to a very active 18 month old. I have a couple “Mom Friends” and we schedule playdates for our little ones. During a recent playdate I was telling my friend, Jennifer, about my cooking challenge. She likes to cook, so she suggested that we cook together sometime. I jumped at the chance.So we looked around Pinterest and Jennifer found a recipe for linguine with zucchini pesto, roasted pine nuts and dried tomatoes: http://pinterest.com/pin/91901648616799440/.
Upon first look, I would have guessed it was too difficult. And had too many steps. I’m still a beginner, afterall. But Jennifer was confident we could make it.
We met at Jennifer’s apartment. Our kiddos played and colored while we cut and sauteed the zucchini. I learned a lot from cooking with Jennifer. Little things, like adding salt to the zucchini, will speed up the process of cooking. And Jennifer had made pesto before so she added a few things to the recipe. Such as fresh basil, which was not included in the recipe we found, but is apparently used in most pesto recipes. She also suggested we add chicken to the recipe.
The end result was DELICIOUS. And both our kids loved it too! That was the really kicker. You just never know with kids. And Jennifer suggested we double the recipe so that we had enough for both our hubbies as well. And we had PLENTY of leftovers.
PASTA WITH ZUCCHINI CREAM AND A SUN-DRIED TOMATO AND PINE NUT TOPPING
400 g pasta
8 small zucchini
3 whole sun-dried tomatoes, finely chopped
3 tblsp pine nuts
1 clove garlic, optional
chili pepper in flakes and powder
extra-virgin olive oil
Cook the pasta.
While the pasta is cooking you slice the zucchini and slowly cook it in olive oil, chili pepper and the garlic cut in 4 until the zucchini is golden.
Put the zucchini, garlic and some of the olive oil in a blender and run it until they are smooth and creamy.
Mix the freshly cooked pasta with the zucchini cream and serve topped with the chopped sun-dried tomatoes and some pine nuts.