Carrot & Zucchini Ribbons With Pesto |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The vegetables are sliced into long strands and mixed with pesto for this pretty, summery dish. From The Classic Vegetarian Cookbook. Ingredients:
4 large carrots, peeled |
2 zucchini, medium to large |
2 tablespoons pesto sauce |
salt, to taste |
pepper, to taste |
Directions:
1. Cut the carrots and zucchini into long, fine strands or ribbons by drawing a vegetable peeler down the length of them.
2. Pour 1/2 inch of boiling water into a saucepan and add the carrots. Cover the pan, and half-boil, half-steam the carrots over moderate heat for 2-3 minutes. Add the zucchini and cook for 1-2 minutes longer (zucchini cook quickly; don't let them become waterlogged). Drain.
3. Transfer the vegetables to a bowl, add the pesto and a little seasoning, mix well, and serve at once.
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