Zucchini Pasta with Rocket and Almond Pesto

zucchini pasta

Serves: 2

Time: 15 mins

I have been slow to the whole vegetable spirals craze and now I am wondering why? Because tonight’s dinner was done in a flash and tasted fabulous (if I do say so myself) but best of all it was mostly veg and left a content but clean feeling afterwards.

Leftovers

You could do leftovers for this one but being my first attempt I didn’t! so I have added extra zucchini in the lunch list.

 

What you'll need

6 zucchini

1/2 a bunch of basil (plus a few basil tips for garnish)

1/2 a cup of raw almonds

100g block of Parmesan cheese (reserve a little Parmesan to crumble over the top)

Zest of half a lemon

From the pantry

1/3 cup of olive oil

salt and pepper

Optional Lunch Xtra’s

6 zucchini

Feeding Four

The pesto itself is I think enough to strtch for four so I have just given you xtra zucchini.


Prep and Cook

Make Pesto

This is a very chunky pesto so try to pulse the mix rather than blitzing it till smooth.

In a small food processor (I’m using the attachment that came with my stick blender as it is the perfect size) combine the almonds, basil, roughly sliced Parmesan and a good pinch of salt and pepper with 1/3 cup of olive oil.

Pulse till chunky, then stir in the grated lemon zest and some sea salt flakes.

Make Zucchini Spirals

I don’t have a spiralizer, but I do have a nifty peeler so either spiral or peel the zucchini. If you are using a peeler only go as far as the seeds.

Avoid overcooking.

The zucchini will turn very quickly from perfect to overdone, and once it is over cooked it will be all soggy. So pay close attention to the change in colour, your zucchini will go slightly glossy and have a more vibrant green, But it's nice to still have a slight crunch.

Cook Spirals

Heat a large non stick fry pan with a teaspoon of olive oil.

When your oil is hot add the zucchini and work gently for a couple of minutes till the zucchini has brightened in colour then add the pesto and toss well together.

Season with salt and pepper and serve immediately.

Plate it Pretty

Use tongs to serve. You want to twirl your tongs slightly as you transfer to bowls , piling each one on top for effect. Season with cracked pepper, then crumble over a little Parmesan and scatter some basil tips.

Enjoy!


Lunch tomorrow

If you are going to make extra for lunch I would suggest you leave your lunch noodle raw and mix the pesto through, then heat in a microwave (or in a fry pan if available) when you are ready to eat.