Spaghetti Squash with Ricotta Pesto

Ideal for gluten-free customers—or those who just love flavor—these spaghetti squash twirls skip the pasta and pump up the cheese.
Spaghetti_Squash_w-Ricotta_Pesto

Ingredients:

3/4 C Markon First Crop Basil
3/4 C Markon First Crop Italian Parsley
1/2 C Parmesan cheese, grated
1/2 C hazelnuts
2 tsp. zest of Markon First Crop Lemons
1 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
1 C Ricotta cheese
1 spaghetti squash, baked until soft

Instructions:

Place basil, parsley, Parmesan, zest, salt, and pepper into a food processor. Blend until smooth. Add Ricotta cheese and blend until just combined.
Using a fork, carefully scrape strands of squash into a large mixing bowl. Add pesto and carefully combine, being sure not to break squash strands. Using a fork, twirl mixture into mounds and place on serving plates (three per plate).
Garnish with more hazelnuts, Parmesan cheese, and herbs.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.