Wednesday, May 21, 2014

Sweet Pea & Pearl Onion Pesto Smothered Zucchini Noodles

Sweet Pea & Pearl Onion Pesto Smothered Zucchini Noodles*
2  6″ zucchinis, julienned or spiral cut, preferably organic
24 frozen pearl onions
2 cups organic frozen peas
3 tbsp fresh mint, roughly chopped
1/4 cup extra virgin olive oil +1 tablespoon
1 tbsp fresh lemon juice
1/2 tsp agave
1 ½ teaspoons of garlic powder
1 teaspoon of quality sea salt (I used Himalayan pink salt)
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
½ cup grated parmesan cheese

Using a spiral noodle slicer or a julienne peeler make your noodles from the zucchinis.  Place in a medium sized bowl and set aside. Thaw the onions in the microwave on low for 5 minutes. Add the peas and defrost for an additional 2 minutes. Remove from heat, drain off excess water and divide the mixture in equal halves (eyeball the peas, count the onions). Set half aside and put the other half in the food processor with the ¼ cup of olive oil, lemon juice, mint, salt, pepper, cayenne, garlic powder and agave. Process until creamy unless you want a chunkier texture. Heat the reserved tablespoon of olive oil in a deep skillet. Add your zucchini noodles and toss around the pan. You just want them to be heated through. Add the pesto and stir with tongs to make sure the zucchini noodles are well coated.  Toss in all but 2 tablespoons of parmesan cheese and continue to stir until cheese is melted. Add in reserved peas and onions. Toss to mix into the noodles. The noodles will be in the skillet for a total of about 5 minutes. Divide noodles between 2 bowls. Top with reserved parmesan cheese. Makes 2 servings.

*The original recipe, from My New Roots, calls for the meal to be served warm or room temperature, making it a great raw food option. It is delicious that way but I wanted something hot last night. 

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