Claudia Pearson illustration

Zucchini Pasta with Blue Cheese Pesto

Next up on our summer menu is this ridiculously simple
but ever so tasty entree.

This dish matches the blue cheese with watercress, a uniquely inspired pesto for room temperature pasta dishes and blanched vegetables.

The pasta in this dish is really shredded zucchini that has been "cooked" with salt,

so its a great dish for people who want to cut down on starch.

If this still tastes too raw for you, you can quickly cook the zucchini over or with a quick saute.

"Pesto" in Italian means bruised, so get out your mortar and pestle and smash away. Otherwise, carefully combine ingredients in the order suggested for a creamy, tangy sauce for a dish that keeps you cool in the hottest weather.

Zucchini Pasta

* 4-6 large green zucchini

* 1 tsp of salt per zucchini (approximately)

* use a mandolin or grater to create thin strips of vegetable

* salt liberally and let sit overnight.

the reaction of the salt and vegetable, makes the vegetable more malleable,

so it acts like a pasta

* rinse the zucchini in a little running water,

squeeze excess water in batches with your hand

Blue Cheese Pesto

* 3 cloves garlic

* 2 tbsp pine nuts

* 1/2 cup watercress

* 3 tbsp blue cheese

* extra virgin olive oil (approx 1/4 cup)

* salt and pepper to taste

* Dry roast (no oil added) pine nuts on an hot skillet for 2 minutes or until golden brown. Stir constantly to avoid burning. Let cool.

* Put the garlic and pine nuts into a food processor and blend until all pieces are uniform.

* Add the watercress until leaves are finely chopped.

* Add cheese, then blend while drizzling olive oil into the mixture until a creamy consistency.