Baby Marrow Pasta with Sundried Tomatoes

Ingredients: (Serves 2)
• 2-3 baby marrow, shredded (can be made ahead and refrigerated)
• ¼ cup roasted unsalted almonds
• 1 cups tightly packed basil leaves
2 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• ¼ cup sundried tomatoes
• Salt and pepper, to taste

Directions: With a spiralizer, mandolin, or peeler – cut the zucchini into long noodle shaped pieces and set aside.

In a blender, place all of the other ingredients except olive oil and sundried tomatoes and process for 5 seconds. With machine running, drizzle in the olive oil until blended.

Place all ingredients (including baby marrow) in a bowl. Stir in sundried tomatoes. Toss and serve.

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