Zucchini Ribbons with Mint and Cashew Sauce

[Guest guest]

Zucchini

Ribbons with Mint and Cashew Sauce

 

4 zucchini, sliced lengthwise into

1/16-inch ribbons (use a mandoline or a vegetable peeler to get them thin

enough)

1 tablespoon olive oil

1 clove garlic, minced

4 spring onions,

white and green parts, chopped

1/4 cup dry white wine

1 cup vegetable

broth

 

1/3 cup roasted cashews

1 clove garlic, minced

1/3 cup

loosely-packed fresh mint leaves

1/3 cup loosely-packed flat-leaf parsley

leaves

juice of 1/2 lemon

salt and freshly-ground pepper to

taste

freshly-grated Parmesan (optional)

fresh mint or parsley sprigs for

garnish (optional)

 

Heat the olive oil in a heavy-bottomed skillet over

medium-low and add the garlic and spring onions. Cook, stirring, until they are

softened and fragrant but not browned.

Add wine and broth and bring to a

boil. Reduce heat and cook about 5 minutes, until sauce is somewhat thickened.

 

Meanwhile, in a food processor fitted with a metal blade, pulse the cashews,

garlic, mint, parsley, and lemon juice until they form a paste. Add 1/3 cup or

so of the onion-wine sauce and continue to pulse until smooth.

Scrape pesto

into saucepan with remaining sauce and stir to combine. Heat until hot. Add salt

and pepper to taste.

Place zucchini ribbons in a serving bowl and top with

hot sauce, tossing gently to combine. Serve immediately, garnished with

freshly-grated Parmesan or fresh herb springs, if desired.

Serves

4.