Magnesium-Rich Pesto Pasta with Zucchini Noodles

Ingredients:

For the zucchini noodles:

• 4 medium zucchinis
• 1 tablespoon olive oil
• Salt and pepper to taste

For the pesto:

• 2 cups fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/2 cup olive oil
• 1/3 cup pine nuts or walnuts 
• 3 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. Using a spiralizer, make zucchini noodles from the zucchinis. If you don't have a spiralizer, you can use a vegetable peeler to make long, thin strips resembling noodles.

2. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, or until they are just tender. Season with salt and pepper to taste. Remove from heat and set aside.

3. In a food processor, combine the basil, Parmesan cheese, olive oil, pine nuts or walnuts (magnesium-rich), garlic, salt, and pepper. Pulse until the mixture is smooth and well combined, scraping down the sides of the bowl as needed.

4. Toss the zucchini noodles with the pesto sauce until well coated.

5. Serve immediately, garnished with additional Parmesan cheese and pine nuts or walnuts if desired.