Zughetti With Spinach Coconut Mint Pesto

1. 1

   Using a blender or food processor, pulse the ginger, garlic, spinach, mint and coconut with the olive oil until smooth.

2. 2

   Add the parmesan, salt and pepper to season and set aside.

3. 3

   Bring a large pot of water to a boil. If using the zucchini, cook for 2 & 1/2 minutes. If using the spaghetti, cook according to package directions.

4. 4

   Strain the cooked noodles, plate and top with a large scoop of the pesto.

5. 5

   Garnish with any remaining mint or spinach leaves and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.