Ingredients:

• Whole Wheat Capellini Noodles
• One Lemon
• Chopped Basil (seven leaves)
• Two cloves of Garlic
• Parmesan Cheese
• Shallot (small aggressive onion)
• One Zucchini
• Olive Oil
• Salt & Pepper

Tomato Salad:

• Heirloom Tomato
• Olive Oil
• Balsamic Vinegar
• Salt & Pepper

What’s the next steps?

1st: Julianne the Zucchini (slice).

2nd: Finely chop the Shallot, Garlic, and Basil. Add half of the Basil, half of the Garlic, and one-quarter of the Shallot to Pestle and Mortar. Grind ingredients and add one-half of the Lemon. Add two tablespoons of Olive Oil. Combine Lemon Juice and Olive Oil in the Pestle and Mortar.

3rd: Boil water in pot. Cook Capellini Noodles.

4th: Add 1 table spoon of olive oil then throw shallots and garlic in a medium high heat pan. Cook for two minutes

5th: Toss in Zucchini. (cook for four minutes)

6th: Remove pan from heat. Add the juice from half of a Lemon, one-fourth cup of Parmesan, Salt, Pepper, Basil, Noodles, then your previous ingredients from your Pestle and Mortar.

7th: Stir, combine, and plate! Top with Parmesan

Tomato Salad:

1. Roughly chop an heirloom tomato
2. Place in two bowl and drizzle olive oil & drops of balsamic vinegar
3. Add salt and pepper
4. Add a 1/4 cup of pomegranate to each bowl.