Quinoa and Zucchini Pasta with an Italian Parsley Pesto, Toasted Pine Nut Gremolata and Balsamic Oven Dried Tomatos

Ingredients, Quinoa and Zucchini Pasta

  • 1 pound quinoa spaghetti
  • 6 cloves garlic, sliced
  • 1 tablespoons capers, rinsed
  • 1/4 teaspoon chili flake
  • 6 zucchini, cut julienne on Mandolin (length wise)
  • 2 cups pesto sauce
  • 2 cups oven dried tomatoes
  • 2 tablespoons gremolata, for garnish

Ingredients, Italian Parsley Pesto

  • 2 bunches (or 3 cups) fresh Italian parsley
  • 1 bunch (or 1 cup) fresh basil leaves
  • 2 tablespoons capers, rinsed
  • 12 cornichons
  • 4 garlic cloves, minced
  • 1-1/2 cups mild extra virgin olive oil
  • Gray salt to taste
  • Fresh ground black pepper to taste

Ingredients, Oven Dried Tomatos

  • 4 cups heirloom cherry tomatoes cut in half
  • 2 teaspoons gray salt
  • 1/4 cup good quality balsamic vinegar
  • 1/2 cup garlic cloves, sliced thin
  • 1 cup basil leaves
  • Pinch chili flakes

Ingredients, Pine Nut Gremolata

  • 1/4 cup pine nuts, toasted
  • 1/2 cup gluten free white crackers
  • 1/4 cup parsley, minced
  • 1 tablespoon minced garlic, sautéed lightly brown
  • 1 tablespoon lemon zest

Tools

  • Mandoline
  • Blender
  • Food Processor
  • Oven
  • Cookie Sheet
  • Stock Pot w/ Strainer
  • Large Saute Pan
  • Cutting Boards
  • Garlic Press

Directions

  1. Preheat the oven to 275 for tomatoes. Combine ingredients gently, spread cut on cookie sheet and put in oven for two hours.
  2. Make Gremolata. In food processor chop pine nuts fine, gluten free cracker and parsley until fine and add other ingredients. Season with salt and pepper.
  3. Make pesto sauce. Bring a pot of water to a boil. Add herbs and blanch for 15 seconds. Drain into colander and submerge in ice water. When cool squeeze out all water and chop with a knife. Using a food processor or blender, blend all ingredients together, taste for seasoning and adjust consistency (with more olive oil) if need be.
  4. Prep zucchini in mandoline and vegetables. Make pasta. Bring two gallons salted water to a boil. Add pasta to water, stirring to make sure it does not stick together.
  5. In large sauté pan, sauté sliced garlic in olive oil, and add capers and chili flakes when garlic is light brown. Stop the garlic from cooking by adding one cup pasta water to the pan.
  6. Drain pasta, add to pan with zucchini and pesto sauce, spoon oven dried tomatoes around plate. Using tongs or a meat fork create a nest of pasta in the center of the plate and top with Gremolata.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.