1/2 cup parmesan, grated, sub nutritional yeast or vegan parm.
1/2 tsp salt
1/4 tsp black pepper
1 small garlic clove
7 tbsp extra virgin olive oil, good quality.
Directions
Prepare zoodles (optional). Wash and pat dry zucchinis. Using a spiralizer, create spirals with your zucchini. Set aside.
Make pesto (skip to step 5 if using store bought). Preheat small skillet over medium high heat (no oil). Add pine nuts and toast until light brown. Remove and let cool.
Place all pesto ingredients except olive oil in a food processor or blender. Blitz until finely chopped.
Slowly pour the oil in. Blend until smooth, adding a touch of extra oil (or water) if required to help it blend.
Bring 5 quarts of water to a boil and add salt to taste. Once water is boiling add pasta and boil for 11 – 13 minutes (or following package instructions) until al dente. Stir occasionally.
While the pasta cooks, add 1 tbsp oil to frying pan and heat to medium heat. Season each side of the Classic Cutlets with salt, pepper, and garlic powder. Place the cutlets on the hot pan.
Cook cutlets for 6-8 minutes, flipping often, until an internal temperature of 165 degrees. Remove from pan and allow cutlets to rest for 60 seconds prior to cutting into 10 pieces (1 cut long way, then 5 cuts across).
In the same pan add 2 tablespoons olive oil and heat over medium high heat until hot. Add the cherry tomatoes and sauté, shaking the pan to redistribute the tomatoes. Keep the pan moving until the tomatoes have started to blister and you see a few black marks develop. Some of the tomatoes may start to burst. Add in the zoodles, season with salt & pepper, cook for 1 minute until warmed through. Do not cook for any longer or they will soften too much. Remove from the heat.
Drain the pasta and toss with the pesto, tomatoes, zoodles and cutlets. Top with shredded parmesan (sub nutritional yeast or vegan parm), and a sprinkle of black pepper. Enjoy!
