>> Wednesday, June 18, 2014
1 package Linguine pasta
Three large zucchinis, peeled
1 package pine nuts
1. While your linguine cooks, toast your pine nuts in the oven until golden brown
2. Make long thin strips of zucchini using a vegetable peeler
3. For the dressing, combine equal parts lemon juice and olive oil with lots of fresh parsley, and salt and pepper to taste. Process it in a food processor. Measure with your taste buds!
4. Combine pasta and zucchini in a large bowl. Mix with your dressing and top with pine nuts, extra parsley, and lemon wedges