Fast & Easy Kale Pesto Zaghetti (Zucchini Pasta Noodles)

Super bright and vibrant nutrient rich dish that celebrates color and flavors. Great to make for a quick family dinner, some company or lunch for days. You can prepare this totally raw, or slightly warmed. 

Zaghetti with Kale Pesto

by Sarah Farsh August 20, 2019

Kale Pesto: 

• 2 cups baby kale leaves
• 1 cup fresh basil leaves
• 2-3 cloves fresh garlic
• 1 lemon, juiced–zest lemon first so you can use for garnish
• 2 tbsp Bragg's Nutritional Yeast 
• 1 tbsp olive oil, or tahini for a lightly nuttier flavor

Noodles & Garnish: 

• 1 zucchini per person, ran through a vegetable spiralizer on thick noodle blade 
• roasted heirloom baby tomatoes, sliced in half and lightly salted
• lightly roasted pine nuts
• Celtic Sea Salt, fresh cracked black pepper
• lemon zest
• Pecorino Ramano (or Bragg's Nutritional Yeast for a vegan sprinkle sub since I haven't found a vegan cheese alternative yet that meets my standards, most are overly processed. You can also make your own vegan cheese crumbles with macadamia nuts/salt pulsed in food processor)

In a food processor, or very low pulse on VitaMix, blend "Kale Pesto" ingredients together. Add small drops of water if you need to loosen up the sauce but be careful not to over do it. Meanwhile, lightly roast a sheet of baby tomatoes with salt. Spiralize your zucchini's (1 per person is a good amount) or you can also get the noodles pre cut in a fresh pack at most produce departments. I don't advise using frozen noodles... they come out soggy. Place your noodles into a pot and warm them over medium heat with a lid on just for a couple minutes so they're just a little soft to bite. Careful not to over cook and you can also serve them raw if you're a raw-vegan. Serve noodles with kale pesto sauce from blender and top with garnishes. I like to poor the sauce into each bowl first, then add noodles, then lightly top with a little more sauce before adding garnishes for presentation.