Zucchini Noodles with Pesto:

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Ingredients:

• 4 medium-sized zucchinis
• 1/2 cup of homemade or store-bought gluten-free pesto
• 1 cup of cherry tomatoes, halved
• 1/4 cup of pine nuts
• Salt and pepper, to taste
• Grated Parmesan cheese (optional, for garnish)

Instructions:

1. Prepare the Zucchini Noodles:
   • Wash and trim the ends of the zucchinis.
   • Use a spiralizer or a julienne peeler to create zucchini noodles. If you don’t have either, you can also use a sharp knife to thinly slice the zucchini into noodle-like strips.
2. Blanch the Zucchini Noodles (Optional):
   • If you prefer your zucchini noodles to be slightly cooked, bring a pot of water to a boil.
   • Drop the zucchini noodles into the boiling water for about 1-2 minutes, then immediately drain and rinse them under cold water. This step is optional; you can also use the zucchini noodles raw.
3. Toss with Pesto:
   • In a large bowl, toss the zucchini noodles with the gluten-free pesto until they are evenly coated.
4. Add Cherry Tomatoes and Pine Nuts:
   • Gently fold in the halved cherry tomatoes and pine nuts. They add a lovely contrast of flavors and textures.
5. Season:
   • Taste the dish and season with salt and pepper as needed. Keep in mind that pesto can be quite flavorful, so adjust to your preference.
6. Serve:
   • Divide the zucchini noodle mixture onto serving plates or a platter.
   • If desired, garnish with grated Parmesan cheese and additional pine nuts.
7. Enjoy your Zucchini Noodles with Pesto!
8. This gluten-free dish is a fresh and flavorful alternative to traditional pasta. It’s perfect for a light and nutritious meal.

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