Zucchini noodles with red pesto

Prepare the vegetables. On the one hand, put the dry tomatoes in a bowl, cover with warm water and let soak for 15 minutes to elaborating the red pesto. Furthermore, blunts the Italians and courgettes, wash dry them.

To make noodles, simply be cut into thin slices first lengthwise and then into strips of 3 or 4 mm wide. Or do using a vegetable peeler or a mandoline kitchen.

For red pesto. Scallion clean by removing the roots, the first layer and the green part harder; then, wash and dry. Peel the garlic, too. Drain the tomatoes that you left soaking. Remove the thin skin of hazelnuts. Lava thyme and separates the leaves. Pica all very finite ingredients and mix them in a bowl. Finally, add the Parmesan cheese and oil, and removes the set until everything is well integrated. Alusa plast cover with the pesto and let stand until ready to serve.

Cook the noodles and serve. To do this, you only have to cook noodles in boiling water zucchini with salt for a couple of minutes. Then remove them and let them drain in a colander. And finally, distribute them in dishes seasoned with red pesto and serve immediately above.

If you want to tap your tastiest noodles instead of cooking them in water, can sauté in a wok or nonstick skillet with in a little oil. They are really delicious.