Do you have a spiralizer? I have one and I looooove it. Whenever I’m wanting to eat on the healthier side is usually when I’m craving pasta. It always happens that way, doesn’t it?!? When the cravings hit, I always pull out my spiralizer and make noodles from zucchini, sweet potato or squash.
Your next question will probably be: does it taste like real pasta?! The answer is absolutely no. Please don’t ever let anyone tell you that it does because nothing can replace the delicious bite of all-purpose flour mixed with just the right about of water and egg. Nothing. But it does offer a good replacement, a healthier substitute that tastes good in its own right.
This pea pesto was made mostly from what I had in my fridge and freezer. Frozen peas blended with just the right amount of olive oil, salt and garlic to give a nice freshness to some zucchini and squash.
The one thing that you have to know with zoodles is that they leech water, there’s just no going around it. I always recommend to not over cook them and to start with a sauce that won’t be hurt by a bit more water. This pea pesto is on the thicker side so the water just makes it more sauce-y.
Zoodles with Pea Pesto
- 1 garlic clove, peeled
- 1 cup frozen peas, thawed
- 3 tablespoons olive oil
- 4 tablespoons shredded parmesan cheese, divided, plus more as garnish
- Pinch of crushed red pepper
- 1/2 teaspoon salt, and more to taste
- Juice from 1/4 of a lemon
- 2 tablespoons cubed panchetta
- 2 zucchini, spiralized into noodles
- 1 yellow squash, spiralized into noodles
- To a food processor, add the garlic clove and pulse until minced. Next, add the peas, olive oil, 2 tablespoons of parmesan cheese, crushed pepper, salt and lemon juice. Pulse until the pesto has come together in a cohesive manner. Give it a taste and adjust the salt to taste. Add more lemon if you like!
- To a medium skillet, set over medium heat, add the pancetta. Cook until crispy, about 2 minutes. Scoop out with a spoon and drain on a paper towel. Add the noodles and cook, tossing every so often, until tender. Add the pea pesto and remaining 2 tablespoons of parmesan. Mix until coated and the pesto is warmed, an additional minute. Add the pancetta and toss once more. Divide amongst bowls and top with a garnish of parmesan.
Yield: 2 servings
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.