Carrot Zucchini Ribbons With Pesto
The vegetables are sliced into long strands and mixed with pesto for this pretty, summery dish. from the classic vegetarian cookbook.
Steps
Cut the carrots and zucchini into long , fine strands or ribbons by drawing a vegetable peeler down the length of them.
Pour 1 / 2 inch of boiling water into a saucepan and add the carrots.
Cover the pan , and half-boil , half-steam the carrots over moderate heat for 2-3 minutes.
Add the zucchini and cook for 1-2 minutes longer.
Drain.
Transfer the vegetables to a bowl , add the pesto and a little seasoning , mix well , and serve at once.
Ingredients
carrots, zucchini, pesto sauce, salt, pepper