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.
* 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.