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1. Gather the ingredients

  • zucchini
  • sesame seeds (for garnish)
  • Peas Pesto
  • peas
  • pearl onions
  • fresh mint
  • lemon
  • marine salt and pepper

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2. Make the noodles

Make the zoodles using a mandolin with a julienne blade, a julienne peeler or just a thick stainless steel grater. Grind the vegetable horizontally, place in a bowl and set aside.

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3. Steam the peas and onions

Whether you are using canned or frozen peas, steam them together with the pearl onions for a few minutes. Peas are high in omega-3 and omega-6, and are a rich source of protein and fiber.

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4. Make the pesto

Throw some of the peas and onions in a bowl, add the mint, olive oil, salt and pepper and mix.

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5. Blend the pesto

Add the juice of half a lemon, some water and blend away to get a creamy peas and onions pesto.

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6. Serve

Pour the creamy pesto over the zucchini noodles, add the remaining steamed peas and pearl onions and sprinkle some sesame seeds, a dash of olive oil and freshly ground pepper. Decorate with mint leaves and you are done!

Note: eat the zucchini noodles at room temperature or warm them up, but it’s always best to eat within one hour of preparation, or they will get soggy.

Photos by Ana Lisa Alperovich for Inhabitots