I was a little skeptical about the whole zucchini pasta thing – but it’s actually pretty good! I didn’t feel like I had to crash on the couch in a sluggish state after finishing a whole bowl of this. Instead I had the energy to get up an make dessert…. then crash on the couch.
I’ve seen veggie spiralers that can get you nice long spaghetti strands out of your zucchini, but if you’re just wanting to try this out first before committing to another gadget then a peeler does pretty good fettuccine sized strands.
- 1 cup of walnut kernels
- 1 cup fresh parmesan, grated
- 1 1/2 cups of basil leaves
- juice and grated rind of 1 small lemon
- 1/2 cup olive oil
- 3 zucchinis
- 1 cup of bacon, cut into small strips (try get free range, organic if you can – tastes so much better!)
- 10 cherry tomatoes
- extra parmesan for garnish
- To make the pesto, add all the pesto ingredients except the oil into a food processor and pulse until its a chunky paste. Slowly drizzle in the oil and stir until its nice and smooth.
- Using a vegetable peeler, peel strips off the zucchinis to make your noodles. I found it helped to rotate after each peel so that the strips are the same size. If these are still a little wide for your liking then simply stack them up and run a knife down the middle so they are halved in size.
- Heat a pan on medium and add your bacon & tomatoes. Fry until the bacon is crispy and tomato cooked through.
- Turn the heat down and add the zucchini pasta. Keep tossing the noodles so they cook evenly. You want them softer but not too soft that it’s mushy – should take about 5 minutes on the heat.
- In the last minute stir through about 3 heaped table spoons of the walnut pesto. Serve with cracked black pepper and extra parmesan on top.