¼cuptoasted pine nuts, or other nut of your choice
fresh basil, for garnish
Basil Vinaigrette
¼cupTerra Delyssa Organic Extra Virgin Olive Oil
2tablespoonswhite wine vinegar
1cupfresh basil, stems removed
1tablespoonminced shallot
1small clove garlic, minced
red pepper flakes, to taste
sea salt to taste
Instructions
Make the vinaigrette first. Combine all the ingredients for the basil vinaigrette in a high speed blender and blend for 60 seconds until very smooth. Season with salt and pepper to your taste. Set aside.
Heat a frying pan over medium-high heat with just a light coating of olive oil or ghee. Add prosciutto in one layer, and cook, turning, about 5 minutes or until it's golden brown, crispy and wrinkled. Transfer to a plate to cool; crumble and reserve.
Cut the ends off the yellow squash and using your spiralizer, spiralize cut into thin noodles. Add the squash noodles to a large serving bowl and toss well with the basil vinaigrette, making sure the noodles are evenly coated. Top with the crispy prosciutto, the toasted pine nuts and a little fresh basil. Serve.