This dish matches the blue cheese with watercress, a uniquely inspired pesto for room temperature pasta dishes and blanched vegetables.

The pasta in this dish is really shredded zucchini that has been “cooked” with salt,

so its a great dish for people who want to cut down on starch.

If this still tastes too raw for you, you can quickly cook the zucchini over or with a quick saute.

“Pesto” in Italian means bruised, so get out your mortar and pestle and smash away. Otherwise, carefully combine ingredients in the order suggested for a creamy, tangy sauce for a dish that keeps you cool in the hottest weather.

Zucchini Pasta

* 4-6 large green zucchini

* 1 tsp of salt per zucchini (approximately)

* use a mandolin or grater to create thin strips of vegetable

* salt liberally and let sit overnight.

the reaction of the salt and vegetable, makes the vegetable more malleable,

so it acts like a pasta

* rinse the zucchini in a little running water,

squeeze excess water in batches with your hand

Blue Cheese Pesto

* 3 cloves garlic

* 2 tbsp pine nuts

* 1/2 cup watercress

* 3 tbsp blue cheese

* extra virgin olive oil (approx 1/4 cup)

* salt and pepper to taste

* Dry roast (no oil added) pine nuts on an hot skillet for 2 minutes or until golden brown. Stir constantly to avoid burning. Let cool.

* Put the garlic and pine nuts into a food processor and blend until all pieces are uniform.

* Add the watercress until leaves are finely chopped.

* Add cheese, then blend while drizzling olive oil into the mixture until a creamy consistency.