Vegetable "Tagliatelle" with Alberta Greens Pesto
No spiralizer? No problem! This recipe uses just a regular ol' vegetable peeler to make "tagliatelle" that is quickly blanched and tossed in a simple pesto made with ingredients that are more economical than the traditional pesto. Leftover pesto can be used on fish or chicken, as a spread on toast, or in wraps or sandwiches.
Author: Vincci Tsui, RD
Recipe type: Side dish, vegetarian
Makes: 4-6 servings
- 1 cup greens (I like arugula, carrot tops, garlic scapes and/or assorted herbs)
- ¼ cup grated parmesan cheese, plus extra for garnish
- 2 Tbsp nuts or seeds (I like chopped walnuts, slivered almonds, cashews and/or sunflower seeds), plus extra for garnish
- Zest and juice of ¼ lemon
- 1 clove garlic, crushed (omit if using garlic scapes)
- 3-4 Tbsp olive oil
- Salt and pepper, to taste
- 1 medium zucchini
- 2 carrots, peeled
- 1 small head kohlrabi, peeled and halved
- Place greens, parmesan, nuts/seeds, lemon zest and juice, and garlic into the bowl of a food processor. Pulse until blended.
- With the food processor on, drizzle in olive oil until desired consistency is reached. You may not need to use full amount. Set aside. Leftovers can be kept in refrigerator for 4-5 days, or in freezer for 1-2 months.
- Using a vegetable peeler, peel the vegetables into "ribbons". I find it's easier to peel the flat, cut-side of the kohlrabi
- Bring a medium saucepan of water to a boil. Place the vegetable ribbons into the simmering water and blanch for 2 minutes. Remove from heat and drain.
- Place 2-3 tablespoons of pesto in a large bowl. Add in vegetable ribbons and toss to coat. You may add more pesto, salt and/or pepper to taste.
- Divide the "tagliatelle" into individual plates. Garnish with parmesan and nuts/seeds.