Lemon Pesto Rigitoni by norwichnuts
You may prepare this cooked or raw - your choice...
3 medium zucchinis, shredded OR
Prepared pasta of choice - do not rinse
1 bunch cleaned and washed spinach
2 lemons, juiced + zest from 1
1/2 cup pinenuts, plain or toasted
6 tbsp fresh basil
2 cloves garlic
Sea salt to taste
1/4 cup olive oil
Rice Parmesan to sprinkle
In processor combine and mix the pinenuts, lemon juice, spinach, basil, garlic, salt - gradually add a little olive oil until all ingredients are mixed together.
Warm up and combine with zucchini or pasta then sprinkle with rice cheeze and fresh lemon zest.
You may also place it under the broiler to melt the cheeze if you are so inclined.