zoodles with peas and pesto

Posted by on Apr 14, 2013 in 21DSD, condiments & sauces, grain-free, potluck, vegan, Vegetables, Vegetarian, Whole 30 | 5 comments



zoodles with peas and pesto

What can I say about zoodles with peas and pesto?

Nothing, apparently, and I’d rather go eat it as a side dish with a lamb leg steak. Instead, I give you some pictures:

zoodles with peas and pesto

zoodles with peas and pesto

zoodles with peas and pesto

Pesto, pre-blended

green garlic. It must be Spring

green garlic. It must be Spring

zoodles with peas and pesto

This recipe makes more pesto than you’ll need; keep the extra in the fridge and add it to eggs, roasted vegetables, or just about any meat.

zoodles with peas and pesto

all of the ingredients

Zoodles with Peas & Pesto

serves 2 as a main dish or 4 as a side.
 

3 large zucchini
1/2 cup fresh peas (about 1/2 pound before they’re shelled)
2 teaspoons salt

1/4 cup fresh basil. mint and green garlic pesto:
1 big bunch basil (2 cups leaves, packed)
3/4 cup walnuts
1/2 cup good extra virgin olive oil
3 sprigs mint
2-4 tablespoons lemon juice, depending on how lemony you like it
thumb sized piece green garlic, sliced (1 clove garlic if you can’t get green garlic)
1 teaspoon salt

  • Start by making your zoodles: Either with a spiral slicer or julienne peeler, make long spaghetti like noodles out of your zucchini. Place in a colander in the sink and sprinkle with 2 teaspoons salt. Mix well. Allow to sweat, releasing the excess liquid, for 20-30 minutes.
  • Shell your peas and place in an bowl. Set aside.
  • In a blender, add the remaining ingredients; basil, mint, walnuts, lemon juice, green garlic, 1 teaspoon salt and olive oil. Kick the blender on high. You’ll have to stop the blender a few times and mix the contents if you don’t have a high powered blender like a Blendtec.
  • Set a small pot of water over high heat and bring to a boil. Once boiling, add peas and blanch for one minute. Drain.
  • Give the zucchini noodles a good rinse with cold water and drain well. Further dry them on several layers of paper towels, or a clean kitchen towel.
  • Place in a large bowl and mix in 1/4 cup of the pesto and the peas. Add more pesto to taste, if desired.

All that’s left to do is:

zoodles with peas and pesto

Dig in

zoodles with peas and pesto

…and twirl!

 

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5 Comments

  1. Now I have a reason to plant peas this spring! I love zoodles and pesto so this is a no-brainer for me. Thanks for the great recipe!

  2. Do you scrape the seeds out of your zucchini?

    • When I use a julienne peeler, I work my way around the zucchini and stop short of the seeds. With the spiral slicer, the center of the zucchini doesn’t get spiraled.

  3. Does it have to be walnuts or can you use any other nut for the pesto?

    • you can use just about any other nut! Pine nuts are traditional, but I like to offer the walnut option because they’re less expensive. Macadamias are great, pecans… You can really get creative with the herbs and the nuts!

Trackbacks/Pingbacks

  1. The Ultimate Paleo Zucchini Recipe Roundup! - Life Made Full - […] Zoodles with Peas and Pesto from Zen Belly […]
  2. 75+ Real Food Zucchini Recipes - The Real Food Guide - […] Zoodles with Peas and Pesto – Zenbelly […]

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