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15 mins

Siriously Delicious
Serves 4
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.)

Posted by GMC Group Published See GMC Group's 304 projects » © 2024 Siri Daly / Sterling · Reproduced with permission. · Excerpted from Siriously Delicious by Siri Daly. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved. http://amzn.to/2CnMX3e
  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

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