Zucchini Noodles with Blistered Tomatoes and Pesto - noodles

Method

• Place zucchini noodles in a colander and sprinkle with salt.
• Let sit for 10 minutes and squeeze out any extra moisture.
• Set aside.
• Add oil to a large skillet over high heat.
• Add cherry tomatoes and cook 34 minutes until caramelized on the outside and tender.
• If they are burning, turn heat down a bit.
• Set aside.
• In another skillet, toast pine nuts (with no oil) until lightly browned on the outside.
• Do not burn.
• You can serve these noodles either warm or cold.
• To serve this dish cold, toss noodles, tomatoes, mozzarella, toasted pine nuts and pesto together.
• Serve immediately or place in the refrigerator to chill.
• To serve warm, add 1/2 tablespoon olive oil to a skillet (you can use the one you toasted pine nuts in or cooked tomatoes).
• Add noodles and cook for 12 minutes to heat through.
• Toss in pesto and tomatoes and cook for 12 additional minutes to heat through.
• Take off heat and sprinkle with mozzarella and toasted pine nuts.
• Serve immediately.