This is an excellent side dish for chicken or fish. Instead of cilantro you can also use basil or parsley.
2 cups (500 mL) cilantro
1/3 cup (80 mL) shelled pumpkin seeds
1/2 cup (125 mL) Parmigiano Reggiano, grated
2 cloves garlic
1/4 tsp (1 mL) freshly ground black pepper
1 tsp (5 mL) grated lemon zest
Juice of 1/2 lemon
1/4 cup (60 mL) extra-virgin olive oil
2 - 7 oz (200g) packages shirataki noodles, rinsed and drained
1 1/2 cups (350 mL) cherry tomatoes, sliced in half
2 Tbsp (30 mL) hempseeds (optional)
Place cilantro and pumpkin seeds in the bowl of a food processor and pulse a few times until coarsely minced. Add cheese, garlic, pepper, zest, and lemon juice and process until combined. Scrape the sides of the bowl. Add olive oil through the feed tube while processing; blend until fully combined and smooth; set aside.
In a saucepan, bring 4 cups (1 L) water to a boil. Add shirataki noodles and cook for 2 minutes. Drain and rinse noodles, then mix with pesto and cherry tomatoes. Garnish with hempseeds if desired.
Each serving contains: 250 calories; 8 g protein; 22 g total fat (5 g sat. fat, 0 g trans fat);
6 g carbohydrates; 1 g fibre; 200 mg sodium
source: "Not Your Average Noodle", alive #335, September 2010
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