Zucchini Noodles with Pesto and Roasted Tomatoes

makes 2 servings

WHAT YOU NEED

4- 5 medium zucchinis

1 pint cherry tomatoes

extra virgin olive oil

3 tablespoons pesto 

2 tablespoons pine nuts

sea salt and pepper

HOW TO PREPARE

1. Preheat oven to 250 degrees
2. Clean and halve one pint of cherry tomatoes and toss in a splash of extra virgin olive oil until evenly coated.  Sprinkle with a generous dash of sea salt and spread on a cookie sheet, seed side up.
3. Roast tomatoes for 90 minutes
4. Use a julienne peeler to create zucchini noodles (stop peeling when you get down to the seeds)
5. In a large mixing bowl combine noodles with two tablespoons of pesto (more to your preference) and mix well.
6. To serve: divide noodles into two bowls, top with cherry tomatoes, sprinkle with pine nuts and serve.