simple summery zoodles with peas and pesto

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What can I say about zoodles with peas and pesto?

Nothing, apparently, and I’d rather go eat it as a side dish with a lamb leg steak. Instead, I give you some pictures:

Zoodles with Peas & Pesto

serves 2 as a main dish or 4 as a side. 

3 large zucchini
1/2 cup fresh peas (about 1/2 pound before they’re shelled)
2 teaspoons salt

1/4 cup fresh basil. mint and green garlic pesto:
1 big bunch basil (2 cups leaves, packed)
3/4 cup walnuts
1/2 cup good extra virgin olive oil
3 sprigs mint
2-4 tablespoons lemon juice, depending on how lemony you like it
thumb sized piece green garlic, sliced (1 clove garlic if you can’t get green garlic)
1 teaspoon salt

• Start by making your zoodles: Either with a spiral slicer or julienne peeler, make long spaghetti like noodles out of your zucchini. Place in a colander in the sink and sprinkle with 2 teaspoons salt. Mix well. Allow to sweat, releasing the excess liquid, for 20-30 minutes.
• Shell your peas and place in an bowl. Set aside.
• In a blender, add the remaining ingredients; basil, mint, walnuts, lemon juice, green garlic, 1 teaspoon salt and olive oil. Kick the blender on high. You’ll have to stop the blender a few times and mix the contents if you don’t have a high powered blender like a Blendtec.
• Set a small pot of water over high heat and bring to a boil. Once boiling, add peas and blanch for one minute. Drain.
• Give the zucchini noodles a good rinse with cold water and drain well. Further dry them on several layers of paper towels, or a clean kitchen towel.
• Place in a large bowl and mix in 1/4 cup of the pesto and the peas. Add more pesto to taste, if desired.

All that’s left to do is:

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