I pretty much cook every night during the week for dinner. I love to cook, it’s my greatest passion. It zens me out.
However, we usually do go out for dinner a couple nights a week. When we do, there are two restaurants in our neighborhood that we debate over. We debate over them because of their respective cheese plates. Lu prefers Light Horse Tavern, because I think he likes the raisin bread it comes with. However, I love Satis Bistro, because I think they have better Manchego.
We’re serious about our cheese plates.
I never really knew about Manchego before discovering it at that restaurant. Ever since, I’ve wanted to make a spiralized dish with it. Of course, I’d be happy eating zucchini noodles with a side of Manchego cubes, because I’m that obsessed. But, I figured y’all would want something a bit more refined than that.
Manchego has such a distinct taste, that I thought it would work well in a pesto and really bring the pasta to life. Sticking with a Spanish-Mexican theme, I substituted in roasted pepitas for pine nuts and cilantro for basil.
Wow. Really, wow.
Manchego pesto > basil pesto.
Don’t let my grandfather know, he’ll be disappointed. I didn’t think pesto could be so distinctive! Pesto goes wonderfully with zucchini pappardelle (ribbon-like pasta) that can be made with Blade A. There’s more surface area for the pesto to cling to, so you get so much flavor in every bite.
I chose tilapia, because it’s a mild tasting fish and would bow down to the pesto. It worked like a charm! The slight lime taste in the tilapia with the fragrance of the roasted jalapenos is perfection. The jalapenos give the dish a little spicy kick and the lime gives it a fun tang.
The zucchini noodles are raw for a refreshing crunch. Altogether, the roasted tilapia, the manchego pesto and the smells of the cilantro and jalapeno make the perfect weeknight meal. The dish comes together in minutes.
I ended up saving a serving and making tilapia tacos with the manchego zucchini noodles. Absolutely mind-blowing.
Do you like Manchego? Are you a pesto fan?