Zucchini Noodles -- aka Zoodles -- are a classic vegan dish. They are a healthy substitute for regular spaghetti and it's incredible how they look and taste alike. Low carb and gluten free, this faux-pasta dish can be enjoyed either cold or warmed up a bit depending on the occasion.
To make zoodles with peas and onion pesto you wont need any expensive tools. Make them with a mandolin, a julienne peeler or just a stainless steel grater; just make sure you grind the vegetable horizontally, and handle with care. This time we used zucchini... but there are also other vegetables that can be turned into 'pasta,' such as the aptly named spaghetti squash.
1. Gather the ingredients
- sesame seeds (for garnish)
- Peas Pesto
- pearl onions
- fresh mint
- marine salt and pepper
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.
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.
4. Make the pesto
Throw some of the peas and onions in a bowl, add the mint, olive oil, salt and pepper and mix.
5. Blend the pesto
Add the juice of half a lemon, some water and blend away to get a creamy peas and onions pesto.
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