Cooking Instructions
01
Spiralize or use a vegetable peeler to create long zucchini noodles. Pat dry with paper towels.
02
Toast pine nuts in a dry pan until golden. Set aside.
03
Saute garlic in olive oil for 30 seconds. Add zucchini noodles and toss for 1 to 2 minutes — do not overcook.
04
Remove from heat and toss with pesto and halved cherry tomatoes.
05
Plate and top with parmesan and toasted pine nuts. Serve immediately.