Walnut Pesto 'Pasta' | Page 8Yum Gluten Free

WALNUT PESTO ‘PASTA’

{ LOVE PASTA BUT WATCHING YOUR CARB INTAKE? FULL OF HEALTHY FATS, VITAMINS AND MINERALS, THIS DISH IS A POWERHOUSE OF NUTRIENTS, AND WILL LEAVE YOU FEELING ENERGISED, NOT LETHARGIC. }

Contributor: Sally O’Neil

{ INGREDIENTS }

WALNUT PESTO

3 cups packed basil leaves

4 garlic cloves

¼ cup walnuts

¼-½ cup extra virgin olive or walnut oil (depending on viscosity preference)

½ tsp Himalayan sea salt

¼ tsp pepper

PASTA

2 medium zucchini, shredded using either spiralizer or julienne peeler

1 cup button mushrooms, sliced

½ teaspoon coconut oil

4 fresh eggs

dried tomato flakes (optional garnish)

{ METHOD }

Place your zucchini noodles on top of paper towels and season with salt. Set aside for at least 20 minutes, while they release their moisture.Meanwhile, add pesto ingredients to food processor (or blender) and pulse until well combined. Heat coconut oil in a large pan over medium heat. Sauté mushrooms for about 5 minutes, until soft. Gently squeeze the salted zucchini strands between dry paper towels to remove excess moisture. Turn down the heat of the pan to medium-low and add the zucchini strands to the pan. Stir well. Once heated through, remove from heat and stir through fresh pesto.

Poach eggs in slow-bubbling water on the stove for about 5 minutes or until cooked to your liking. Remove eggs from water and drain on a paper towel, then serve on top of a pile of pesto ‘pasta’ and garnish as desired.

{ TIP } Add chicken for extra protein, if desired. Vegans can replace egg with chopped cherry tomatoes and toasted walnuts.