Zucchini Noodles with Garlic Scape Pesto, Peas & Mint
| Servings |
Ingredients
- 10 garlic scapes diced
- 1/3 cup raw walnuts
- 1/3 cup EVOO
- 1 T lemon juice
- 1/2 tsp fine salt and pepper
- 4 medium zucchini ends trimmed
- 2 cups English peas blanched (can also use frozen peas)
- 1/3 cup pine nuts
- 1/3 cup fresh mint leaves minced
- 1/2 tsp crushed red pepper flakes
- 1 T EVOO
- Salt and pepper to taste
Ingredients
|
Instructions
- Prepare the pesto by adding all of the ingredients except the oil to a food processor. With the motor running slowly add the olive oil. Process until smooth. Taste test and adjust seasonings if necessary.
- If the pesto is too thick add a little more oil or a few tablespoons of water. Set aside.
- If you're using fresh peas blanch them in boiling water until bright green and tender. If your using frozen peas thaw and blanch if necessary.
- Use a julienne peeler, spirilizer, or mandoline to slice the zucchini into noodles. Place zucchini noodles in a large bowl.
- Toss with pesto, peas, mint, pine nuts, crushed red pepper flakes, salt and pepper. Drizzle with a tablespoon more of olive oil and serve.
Recipe Notes
Adapted from Bloglovin (www.frame.bloglovin.com)