SWEET POTATO 'NOODLES' WITH PESTO, GOAT CHEESE & TOASTED PINE NUTS
For 2 servings
3 c spiraled sweet potato (you can buy at Whole Foods or most grocery stores)
1 tbsp olive oil
2 tbsp goat cheese
1 tbsp pine nuts
pinch of both salt and pepper
Heat a large cast iron to high heat. Drizzle with olive oil and place spiraled sweet potato into hot cast iron. Sprinkle with salt and pepper and allow to cook for 5-7 mins, until the sweet potato spirals are tender. Stir often to ensure equal cooking and no burning.
While the sweet potato spirals are cooking, make pesto.
Once pesto is done, plop pesto on top of the cooked sweet potato spirals, sprinkle goat cheese and toasted pine nuts.
INGREDIENTS FOR PESTO:
2 c fresh basil leaves
1/2 c olive oil
1/2 c fresh parmesan cheese
2 garlic cloves, minced
2 tbsp pine nuts
2 tbsp pistachios
1 tbsp lemon juice
1/2 tsp each of salt and pepper
In a food processor place basil leaves and garlic; mince.
Slowly drizzle in olive oil until ingredients begin to blend together.
Remove lid and pour in pine nuts and pistachios; replace lid and pulse together.
Continue drizzling olive oil to better combine ingredients.
Remove lid and pour fresh parmesan cheese into mixture; blend until well combined.
Season to taste with salt, pepper and lemon juice. Add more olive oil if desired.