Zoodles are quite heavenly. As much as I adore pasta, I know that I shouldn’t be eating as often as I do because my body doesn’t love grains all that much. Pasta is usually my ‘lazy meal’, but actually, noodles are so much quicker. Seriously, although they’re definitely not the pasta you grew up with, they’re a fantastic way of bulking up a simple dish with plant goodness. For example, they’re an excellent source of potassium, full of fiber, antioxidants, as well as a whole range of vital vitamins and minerals.
This entire recipe takes about three minutes total to put together and is one of my ‘detox’ staples. For this recipe, you will need a spiralizer (they’re about £30 on Amazon) to create your noodles. However, if you don’t have one, you can enjoy the pesto with pasta or create your own zoodles using a julienne peeler, a cheese grater laying flat on its side and grating lengthwise or cut them very thinly into ‘tagliatelle’
Want pasta? Go for it, yo!
- 1 large courgette
- 1/2 cup frozen peas
- 1/2 large avocado
- 1 very large handful fresh mint leaves
- Juice of about 1/4 lemon (or to taste)
- Salt and pepper to taste
- Large handful of watercress
- Blanch frozen peas for about 1 minute and strain
- Add peas, avocado, mint, lemon juice, salt and pepper to a food processor and buzz until a pesto forms. I like to do seasoning to taste, so I often just throw in the avo, peas, and herbs and then add the salt/pepper and lemon juice as I go along so I can get as much as I fancy!
- Create your zoodles and stir in the pesto. It’s often easier to do it in a separate bowl because it can get a bit messy. Plate up, and top with watercress or your favorite greens.
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