How to Make Zoodles with Pea Pesto

Put zucchini through a spiralizer to make Zoodles (zucchini noodles) with pea pesto, panchetta and parmesan.

Put zucchini through a spiralizer to make Zoodles (zucchini noodles) with pea pesto, panchetta and parmesan.

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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.

Put zucchini through a spiralizer to make Zoodles (zucchini noodles) with pea pesto, panchetta and parmesan.

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.

Put zucchini through a spiralizer to make Zoodles (zucchini noodles) with pea pesto, panchetta and parmesan.

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.

Put zucchini through a spiralizer to make Zoodles (zucchini noodles) with pea pesto, panchetta and parmesan.

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.

Put zucchini through a spiralizer to make Zoodles (zucchini noodles) with pea pesto, panchetta and parmesan.

Zoodles with Pea Pesto

Zucchini Noodles with Pea Pesto

Put zucchini through a spiralizer to make Zoodles (zucchini noodles) with pea pesto, panchetta and parmesan. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

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Ingredients

  • 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

Directions

  1. 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! 
  2. 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 - PBS Food Fresh Tastes BloggerAdrianna 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.