Debug

[2 - 2] alright guys we are heading back to 2013

[2 - 6] when I was on Rachael vs. guy kids

[6 - 8] cook-off and pulling a page from my

[8 - 10] cookbook today they feed zucchini

[10 - 13] pappardelle with a mid-face of pesto to

[13 - 16] me if this was offered on a menu in a

[16 - 18] restaurant I would come back for it and

[18 - 20] she was just spot-on I need to see a kid

[20 - 22] this age making pesto and making fester

[22 - 24] that good pesto was perfect in that I

[24 - 25] can't think of one thing I would change

[25 - 28] about this so today we are making

[28 - 31] zucchini pappardelle with a basil mint

[31 - 35] pesto this first recipe got me the MVP

[35 - 38] on the first episode and little

[38 - 41] Alessandra how to put right now I'm

[41 - 42] making zucchini pappardelle with the

[42 - 43] basil mint pesto

[43 - 47] there's no pasta it's just zucchini with

[47 - 49] pesto so it's a perfect thing for this

[49 - 51] challenge by cutting the carbs and

[51 - 53] staying healthy while giving the pasta

[53 - 58] feeling with me being stuck at home all

[58 - 62] the time the carbs have to stop luckily

[62 - 64] this is a great substitute which will

[64 - 66] not even have you missing the pasta

[66 - 68] let's get started

[74 - 77] [Music] I'm starting off by making the pesto

[77 - 80] I'm starting off by making the pesto heat pine nuts until golden brown and

[80 - 85] fragrant oh I wish you guys could smell

[85 - 86] this right now this is the reason that

[86 - 89] we toast pine nuts now transfer to a

[89 - 92] food processor I'm using a two-to-one

[92 - 101] ratio of mint to basil two cloves of

[101 - 103] garlic roughly chopped the juice of half

[103 - 108] a lemon and a pinch of salt now we're

[108 - 111] ready to mix everything together you're

[111 - 113] gonna start with a few short pulses you

[113 - 115] may have to open up and push down the

[115 - 121] sides of the bowl before continuing once

[121 - 123] it's mixed well we're gonna add in half

[123 - 130] a cup of Parmesan cheese while

[130 - 132] continuously blending we're going to

[132 - 135] slowly pour in half a cup of olive oil

[142 - 147] [Music] fresh nutty peppery delicious the pesto

[147 - 150] fresh nutty peppery delicious the pesto is done and looking lovely and now it's

[150 - 152] time to craft and shape our zucchini

[152 - 156] pasta using a vegetable peeler I'm going

[156 - 158] to remove all the rubbery exterior of

[158 - 166] the zucchini [Music]

[166 - 169] [Music] when you're making the pasta you want to

[169 - 171] push down as hard as you can so that

[171 - 173] it's not too thin and believe me I

[173 - 175] learned the hard way

[175 - 178] listen yes Yuki knees are small here's

[178 - 180] the thing is I'm worried about these

[180 - 184] just dissolving see if you go a little

[184 - 191] bit harder see how more substantial just

[191 - 194] we see more than half of my time and now

[194 - 197] I have to redo all the zucchini and I

[197 - 198] still have to make the pesto

[198 - 200] so you heard guy make sure you push down

[200 - 203] and create thick ribbons keep going

[203 - 206] until you hit the seeds on each side but

[206 - 208] don't throw out the cores you can use

[208 - 211] those for a stir-fry for example add a

[211 - 213] drizzle of olive oil and a pinch of salt

[213 - 267] and give it a quick toss now it's time

[267 - 269] to dress the pasta I'm adding a few

[269 - 271] heaping tablespoons of the basil mint

[271 - 273] pesto but you can add any sauce of your

[273 - 275] choice it comes out great with tomato

[275 - 280] sauce as well

[283 - 283] I'm using a pleading technique called

[283 - 285] nesting here you want to keep it high

[285 - 298] tight and clean now it is time to dig in

[298 - 308] nice twirl just such a fresh dish and it

[308 - 311] really feels like I'm eating pasta I

[311 - 313] think the ability to twirl it on your

[313 - 316] fork in that mouthfeel I mean if I close

[316 - 318] my eyes it's like I'm eating them not

[318 - 322] but then they're young all I knew what

[322 - 325] she was doing if you really just you

[325 - 328] know cannot skip the pasta aspect which

[328 - 330] believe me I understand I like to mix it

[330 - 333] with half zucchini and half real pasta

[333 - 336] this way you're getting a little bit of

[336 - 338] the healthy a little bit of the

[338 - 340] delicious comfort that we all love in

[340 - 342] pasta I hope you guys enjoy this recipe

[342 - 344] as much as the judges did when I

[344 - 346] presented it on the show keep commenting

[346 - 349] any ideas that you guys have I will get

[349 - 351] to them I'm signing out

[351 - 357] goodbye all my cool cats and kittens