What more is there to say about zoodles with peas and pesto? Not much — sometimes a simple, fresh side dish speaks for itself. Light, bright, and full of herb flavor, this recipe pairs beautifully with roasted meats or stands on its own as a satisfying vegetarian main.
Below are photos and the straightforward recipe so you can make it at home.
Zoodles with Peas & Pesto
Serves 2 as a main dish or 4 as a side.
Ingredients:
3 large zucchini
1/2 cup fresh peas (about 1/2 pound before shelling)
2 teaspoons salt
Pesto (makes more than needed):
1 large bunch basil (about 2 cups packed leaves)
3/4 cup walnuts
1/2 cup good extra virgin olive oil
3 sprigs mint
2–4 tablespoons lemon juice, to taste
Thumb-sized piece green garlic, sliced (or 1 clove regular garlic)
1 teaspoon salt
- Make the zoodles: Using a spiralizer or a julienne peeler, cut the zucchini into long, spaghetti-like noodles. Place them in a colander and sprinkle with 2 teaspoons of salt. Toss well and let them sweat for 20–30 minutes to release excess moisture.
- Shell the peas and set them aside.
- Prepare the pesto: In a blender or food processor, combine basil, mint, walnuts, lemon juice, green garlic (or garlic), 1 teaspoon salt, and olive oil. Blend until the mixture is smooth, stopping to scrape down the sides if necessary.
- Blanch the peas: Bring a small pot of water to a boil, add the peas, and blanch for one minute. Drain and cool briefly.
- Rinse and dry the zoodles under cold water, then pat them dry on paper towels or a clean kitchen towel to remove as much moisture as possible.
- In a large bowl, toss the zoodles with 1/4 cup of pesto and the blanched peas. Add more pesto to taste, if desired.
Serve immediately as a light main or as a side alongside grilled or roasted meats. The extra pesto keeps well in the refrigerator and is delicious on eggs, roasted vegetables, or mixed into warm grains.
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