Zucchini-Carrot Ribbons with Farfalle
- 1 of 3 In a food processor, combine basil, 1/4 cup of the walnuts, the garlic and lemon juice. While processing, slowly stream in olive oil until smooth. Transfer mixture to a bowl and stir in Pecorino Romano, salt and pepper. Set aside.
- 2 of 3 Using a vegetable peeler, create long strips of carrots and zucchini. Chop remaining 1/4 cup walnuts. Set aside.
- 3 of 3 Bring a pot of salted water to a boil. Add farfalle and cook 9 minutes. Drain and rinse under cold water until cool. Stir in pesto, carrot and zucchini strips, and remaining walnuts.
Servings Per Recipe: 6
Per Serving: 478 kcal cal., 401 mg sodium, 15 g pro., 4 g fiber, 48 g carb., 5 g sat. fat, 10 mg chol., 28 g Fat, total