I love to try recipes using what’s in season. Right now that means peaches. This meal sounds fancy but surprisingly came together in under 30 minutes – blame it on the ease of vegetable noodles and a (almost) no-cook pesto. And boy was it delicious. The zucchini noodles really soaked up the flavor of the pesto, and the peaches added a nice sweet note to the dish.
This would be perfect to make for company – you can make the sauce and noodles ahead of time and just top the zucchini with the pesto and peaches when dinner is ready to be served!
Also you can easily make this dish raw – just don’t toast the pumpkin seeds.
Zucchini Spaghetti with Pumpkin Seed Pesto + Peaches
1/4 cup pumpkin seeds
1/4 cup packed fresh basil
1/1 tbsp olive oil
1/2 tbsp water
1/2 tbsp lemon juice
one clove of garlic
salt + pepper
2 medium zucchini
Toast the pumpkin seeds in a little olive oil and salt. Place in a food processor and pulse the seeds until they achieve the consistency of breadcrumbs. Next, add remaining pesto ingredients into the food processor (basil, olive oil, water, lemon juice, garlic clove, salt & pepper). Pulse until the pesto has a thick and smooth consistency.
With a julienne peeler (or a regular vegetable peeler) slice zucchini into noodles. Set aside in a bowl with a little salt. Mix around and set aside.
Finally, cut your peaches. Mix the spaghetti with half of the pesto until the strands seem evenly coated. Garnish with peaches and the remaining pesto and dig in.
adapted from: http://www.thefirstmess.com/2014/07/10/anyas-zucchini-spaghetti-with-pumpkin-seed-pesto-peaches-recipe/