Zughetti with Spinach Coconut Mint Pesto
#notsaddesklunch #lunch #pesto #nothinginthehouse #plantbased #grainfree #glutenfree #dinner
1-inch piece of fresh ginger, chopped
1 garlic clove, chopped
2 cups loosely packed baby spinach, rinsed
1 handful fresh mint leaves, rinsed and de-stemmed
1/4 cup flaked coconut
1/3 cup extra virgin olive oil
1/8 cup grated parmesan cheese
salt and black pepper to taste
2 large zucchini, spiralized or 4 oz. uncooked spaghetti
Using a blender or food processor, pulse the ginger, garlic, spinach, mint and coconut with the olive oil until smooth. Add the parmesan, salt and pepper to season and set aside.
Bring a large pot of water to a boil. If using the zucchini, cook for 2 and 1/2 minutes. If using the spaghetti, cook according to package directions. Strain the cooked noodles, plate and top with a large scoop of the pesto. Garnish with any remaining mint or spinach leaves and serve immediately.
Yield: 2 servings