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Lemon Pesto Rigitoni by norwichnuts | by Vegan Feast Catering
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Lemon Pesto Rigitoni by norwichnuts

You may prepare this cooked or raw - your choice...


The Recipe:

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.

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Taken on September 16, 2008