Hands-on time: 15 Minutes
Total time: 30 Minutes
Zucchini noodles, or “zoodles” as they’re often called, are all the rage these days. You can find them precut in the grocery store (shortcut!), you can buy a vegetable spiralizer or you can use the method below, which only requires a vegetable peeler for flat, linguini-like noodles. However you zoodle it, they make a nutritious side dish that would be great served with just about any protein. In this recipe, the zucchini linguini (almost as fun to say as “zoodle”) is served with a homemade pistachio-and-pea pesto. The flavors in the pesto take the otherwise mild zucchini to a new level with a fresh, nutty brightness that rivals any traditional linguini dish. ZOODLE! (You know, like BAM! Just go with it.)
You Will Need
Using a vegetable peeler, peel the zucchini lengthwise to make long, flat “noodles.” Once you see the seeds, turn the zucchini and repeat the process.
Place the zucchini noodles in a colander, sprinkle with 1⁄2 teaspoon of the salt, and let stand 15 to 20 minutes. Wrap the zucchini noodles in paper towels, and press to release the excess moisture.
Process the pistachios, peas, Parmesan, basil, garlic, and 1⁄4 teaspoon each of the salt and pepper in a blender or food processor until well combined, about 5 seconds. With the blender running, pour 3⁄4 cup of the olive oil in a slow, steady stream through the food chute, and process until smooth.
Heat the remaining 2 tablespoons olive oil in a large skillet over high, swirling to coat. Remove from the heat, and add the zucchini noodles to quickly heat through, stirring constantly, about 1 minute. Add 1⁄3 cup of the pesto and the remaining 1⁄4 teaspoon each of the salt and pepper. Toss to coat; garnish with grated Parmesan, if desired.