Zucchini Pasta with Kale Pesto

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Trying to maintain a low-carb diet, but craving something Italian?  Well you’re in luck.  Here is an alternative to pasta that’s delicious and packed full of good stuff.

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This pesto would be really good on practically anything.  I made two batches of it, so I’m thinking that sometime this week, I’ll grill some white fish and top it with this delicious pesto.

For the Pesto:

Ingredients:

  • 1/3 bunch of kale
  • 1/2 cup almonds
  • 1 glove of garlic (or 2 if they’re small)
  • 1/2 cup extra virgin olive oil
  • salt to taste

How-to:

1. Wash and take the ribs out of 1/3 of a bunch of kale.

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2. Pack as much kale as you can into the food processor.

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3. Process Kale until it it’s in little tiny pieces.

4. Toast almonds on high heat.  This doesn’t take long.  Just do it until you can smell the nuttiness and you can start to see a little colour.

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5. Peel the glove of garlic and toss it in the processor.  Add in the almonds, oil and a good amount of salt.  Blend.

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This makes a delicious, thick, flavourful pesto.

For the Pasta:

Ingredients:

  • Zucchini (4 small)
  • 1 chicken breast
  • 1 tbsp corriander
  • 1 tsp paprika
  • salt and pepper
  • pesto (1 full recipe)
  • roasted red peppers (optional)
  • green onion (optional)

How-to:

1. Cut ends off zucchini.

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2. Thinly slice zucchini lengthwise.  I used a mandolin for this step.

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3.  Take the thick slices, stack them and slice them into noodles.

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4. Put raw chicken on a cutting board, cover with parchment or wax paper and pound it with your fists or whatever instrument you wish until it comes out nice and uniform in thickness.  This makes it cook faster and more evenly and makes it more tender and juicy.

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5. Season the breast with the spice.  It seems like a lot, but it makes a nice coating which becomes crispy on the grill.

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6.  I used my George Foreman grill on medium low heat to grill this.  You could also pan sear it in what ever fat you like or do it on a barbeque.

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7.  When the chicken has char marks, it’s done.  Take it off the heat and let it rest for a while.

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8.  Toss the zucchini noodles with whatever low-carb veggies you like (I think roasted red peppers would be amazing) and the pesto. I don’t bother cooking the zucchini.  I think it’s pretty good as is.

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9.  Cut up the chicken and toss into the pasta.  Then eat up!  I’m looking forward to having this for my lunch, probably for most of the week.

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