Due to health issues, I have transitioned, a few months ago, from a vegan diet to a low sugar plant-based one, which means I don’t eat anything already prepared and sold and the supermarket but I buy my vegetable from organic and fair trade shops and cook everything myself.
Today I have tried something I have never tried before and I totally loved it! so I decided to share it: zucchini pappardelle with kale and avocado pesto.
What you need for this plant-based pesto pasta:
- 2 zucchini
- 2 avocados
- 80 gr of parsley
- 80 gr of basil
- 120 gr of kale
- Extra virgin olive oil
Preparation of Pappardelle zucchini with kale and avocado pesto:
- Wash the zucchini and cut them thin vertically from top to bottom with a peeler to create the pappardelle.
- Wash and cut the parsley and the basil, add the avocado cut in pieces, a pinch of salt, pepper, half a lemon juice freshly squeezed, a glass of still or filtered water and the kale and blend everything with a food processor until the sauce it is thick and homogeneous
- Add the zucchini pappardelle and the sauce in a pan and cook for 15/20 minutes
- Add a teaspoon of olive oil and serve