Zucchini 'noodles' with pesto and pine nuts

Serves 4 as a side

Ingredients

3 large zucchini (about 2 ½ pounds)*
2 tablespoons Pesto, best quality (I like the Rustichella D' Abruzzo brand Pesto Sauce Genovese, available at Balducci's or on Amazon)
2 tablespoons freshly grated Parmesan cheese
2 tablespoons pine nuts or chopped walnuts, toasted until golden*
Salt and freshly ground black pepper to taste
2 teaspoons extra virgin olive oil

Directions

1. Using a vegetable peeler, press firmly and peel zucchini into long, wide ribbons. Work your way around the zucchini and stop when you get to the seeds.

2. Lightly coat a non-stick pan with olive oil and heat to medium-high heat. Add the zucchini "noodles" to pan and gently stir for about 1-2 minutes, until just al dente.

3. In a medium bowl, combine the cooked zucchini, pesto sauce, Parmesan cheese and toasted nuts. Season with salt and pepper to taste (be sure to add enough salt to bring out all the flavors), then serve.