1/3cupparmesan cheesegrated; omit to make vegetarian/vegan
1/4cupolive oil
2tspgarlicpaste; or substitute 1 garlic clove per tsp
1/4tspsalt
1/4tsppepperblack
Zucchini Pasta:
2mediumzucchini
1/2tbspolive oil
5olivesblack; sliced
2tbspsun dried tomatoeschopped
Instructions
Blend all of the pistachio pesto with cannellini beans in a food processor. Set aside when done.
To make the zucchini pasta, you will need a spiralizer. Spiralize the two zucchinis by chopping off both ends and affixing to the spiralizer. Spiralize away
Pour your olive oil into a pan over medium-high heat. Add spiralized zucchini and cook until soft (approximately 5 minutes).
Drain the zucchini pasta using a colander--put into a bowl and add the pistachio pesto with cannellini beans (just a few tbsp's, not everything you made!) as well as the olives and sundried tomatoes.
Pesto hardens when refrigerated. Simply microwave for 45 seconds + or heat in a pan to soften again.