Zucchini and Pea Salad with Parmesan Reggiano and Fresh Basil

By TheLonelyBean
April 14, 2010
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Author Notes: A good way to use up Spring ingredients- Zucchini and Peas!TheLonelyBean

Serves: 1

  • 1 Zucchini
  • 4 Large Basil Leaves
  • 30 pods of peas
  • 3 tablespoons lemon juice
  • Parmesan Reggiano
  • 3 tablespoons Extra Virgin Olive Oil
  1. Shave the zucchini into ribbons using a Y-peeler.
  2. Shell the peas and steam for about a minute or two, rinse with cold water.
  3. Mix peas and zucchini with lemon and olive oil, season well and mix in chopped basil. Shave parmesan reggiano on top.

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