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Noodled Zucchini With Pistachio Pesto

21 faves
Nutrition per serving    (USDA % daily values)
CAL
433
FAT
115%
CHOL
4%
SOD
73%
Uploaded by: Baker's Royale

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Ingredients for 4 servings

2 lbs. (about 4 large) zucchini

11/2 teaspoon kosher salt

1 tablespoons extra virgin olive oil

4-5 tablespoons pesto, store bought or homemade (homemade recipe follows)

10 oz. mini heirloom tomatoes, halved

2 cups (2.5oz) packed arugula

2/3 cups Diamond of California Pistachio

1/3 cup extra virgin olive oil

1/3 cup grated parmesan cheese

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