Zughetti With Spinach Coconut Mint Pesto

• 1 inch fresh ginger piece of, chopped
• 1 garlic clove chopped
• 2 cups baby spinach loosely packed, rinsed
• 1 handful fresh mint leaves rinsed and de-stemmed
• 1/4 cup flaked coconut
• 1/3 cup extra-virgin olive oil
• 1/8 cup vegan Parmesan cheese or grated dairy
• salt
• 2 zucchini

1. Using a blender or food processor, pulse the ginger, garlic, spinach, mint and coconut with the olive oil until smooth.
2. Add the parmesan, salt and pepper to season and set aside.
3. Bring a large pot of water to a boil. If using the zucchini, cook for 2 & 1/2 minutes. If using the spaghetti, cook according to package directions.
4. Strain the cooked noodles, plate and top with a large scoop of the pesto.
5. Garnish with any remaining mint or spinach leaves and serve immediately.

ginger, garlic, baby spinach loosely, handful fresh mint, flaked coconut, extravirgin olive oil, parmesan cheese, salt, zucchini

Taken from www.yummly.com/recipe/Zughetti-with-Spinach-Coconut-Mint-Pesto-1547538 (may not work)