Friday, August 2, 2013

Pesto Rampicante with fresh Tomato for lunch!

I cooked with Rampicante for the first time today, just throwing together some things I had in the garden and fridge, and so enjoyed the results, that I thought I'd share.  I found that I like the flavor of Rampicante better than zucchini, it's very mild, and the texture sautéed was perfectly crisp.  I loved that it was solid flesh throughout most of the squash which lended beautifully to julienne slicing, and I only needed 6" of it for my meal.

Rampicante Pesto with Fresh Tomato

6" of young Rampicante, julienne sliced
small hand full of Red Onion, sliced
Sea Salt to taste
Olive or Coconut Oil

Heat oil in a skillet on medium, sauté Rampicante and Onions seasoned with salt until just tender.


Add the pesto to the skillet and mix, as soon as the pesto is warmed up, remove from heat and serve.

Garnish with fresh sliced Tomatoes and Basil

1 comment:

  1. Yummy. Thanks for sharing. I am going to make this tonight as I have rampicante to use up too and the first tomatoes are finally ripe. :)