Celebration of Spring!


This Yellow Zucchini-Carrot Pappardelle with Pesto is a celebration of spring! 

I’ve been experimenting with a lot of plant-based dishes, and this creation by Chef Michele Leao has been one of my favorites. It replaces pasta with fresh carrots and zucchini ribbons. 

Simple…and delicious. 

The carrots are sweet and earthy, and the zucchini acts as a sponge to soak in all the pesto’s flavors. A perfect combination.

Yellow Zucchini-Carrot Pappardelle

By Private Chef Michele Leao

Serves: 2
Prep time: 30 min
Bake Time: 15 min

Ingredients for Pappardelle 
2 Medium zucchini, washed
2 large carrots, washed

Ingredients for Pesto 
1 bunch of fresh basil
2-3 garlic cloves
4 Tbsp olive oil
2 Tbsp toasted pine nuts
Salt and pepper to taste


  1. In a food processor, mix all pesto ingredients, adjusting seasonings if needed. Blend to your favorite consistency, chunky or smooth. Add either more olive oil, lemon juice or water if you prefer less thick.
  2. Using a peeler, make ribbons (aka pappardelle) of zucchini and carrots.
  3. In a serving bowl, toss the pappardelle with the pesto, salt to taste.