Easy Pesto Pasta with Vegetable Ribbons

Method:

1. Bring a large pot of water to the boil with the salt. Add a really small dash of olive oil to the water, which will prevent the pasta from sticking together when boiling. Add pasta and cook for accordingly.

2. Before draining the pasta, scoop out 1/2 cup of of the pasta cooking water, and set aside in a small bowl. Drain the rest of the pasta.

3. Peel ribbons of carrot and zucchini and toss with a little olive oil in a small bowl. Season with salt and pepper. Fold through the warm pasta, and using tongs, mix well.

4. Add pesto to the bowl, and the 1/2 cup of water from cooking the pasta. This will allow the pesto to thin slightly and coat all of your pasta well.

5. Season with salt and pepper, and a squeeze of lemon! Then serve warm.

Note: If you are trying to eat lower in carbohydrates or don’t want to use normal pasta, then just omit pasta and use vegetable noodles for the whole dish. The raw noodles will have a bit of a bite to them, so you will have to be prepared for them to be a bit more chewy than regular pasta!

Ingredients:

• 300 grams of Ceres Organics Buckwheat Pasta

• Water for boiling the pasta

• Pesto of choice, I used Genoese Basil Pesto (you will need about 1 cup of pesto)

• 1 carrot, peeled into long ribbons/ lengthways

• 1 zucchini, peeled into long ribbons/ lengthways

• olive oil, salt and pepper