Ingredients Makes 4 appetizers or 2 main dishes
| 2 | medium zucchini, trimmed | 2 |
| 20 | medium basil leaves, slivered | 20 |
| 1⁄2 tsp | sea salt | 2 mL |
| 1/2 | clove garlic, chopped | 1/2 |
| 1 tbsp | olive oil | 15 mL |
| 6 | kalamata olives, pitted, chopped | 6 |
| 2 tbsp | pine nuts | 30 mL |
Instructions
- Using a mandoline or vegetable peeler, cut zucchini into long thin strips, then julienne strips into long tagliatelle.
- In a salad bowl, combine zucchini tagliatelle with pesto, salt, garlic and olive oil.
- Place tagliatelli in dishes and top with chopped olives and pine nuts. Serve cold.
10 minutes
Mandoline or Vegetable Peeler
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