Zucchini Linguine with Walnut-Arugula Pesto - Fresh & Fast
These aromatic zucchini linguine with walnut-arugula pesto are the epitome of a light, healthy meal that warms the body and soul. As a little feline chef, I love it when fresh ingredients take center stage without spending hours in the kitchen. The combination of crunchy walnuts and the tart freshness of arugula makes this dish a true taste experience. By artfully turning the zucchini into fine strips, we save on heavy carbohydrates and instead enjoy puristically good vegetables that absorb the sauce wonderfully. This pesto is completely homemade and free from unnecessary ready-made products – so you always know exactly what ends up on your plate. Whether you need a quick meal after a long day or simply want to eat light and vital, this dish is foolproof. Grab your peeler or spiralizer, a little love, and let's prepare this wonderful green delicacy together. Meow, you'll definitely love it!
Ingredients
Preparation
Wash the zucchini (1) and cut it into long, thin strips using a spiralizer or peeler, resembling linguine – meow-delicate work!
For the pesto, toast the walnuts (30 g) briefly in a dry pan until golden brown and wonderfully fragrant.
Process the arugula (50 g), toasted walnuts (30 g), olive oil (40 ml), freshly grated parmesan (20 g), garlic clove (1), and sea salt (5 g) in a mortar or blender into a creamy pesto.
Sauté the zucchini (1) briefly for one to two minutes in a pan with a tiny splash of water until they are al dente.
Fold the pesto into the warm zucchini (1) and serve immediately on a beautiful plate.
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