Zoodles with Avocado Pesto
- Pursuing Balance
- Aug 24, 2018
- 2 min read
Though pasta is one of my favorite foods (find my Penne Alla Vodka recipe here), over the past few years, I’ve become obsessed with zucchini noodles, better known as zoodles. It’s like having pasta, but without the carbs. I’ve found that if the sauce is good enough, you don’t even miss the pasta. This recipe is the perfect light summer dish. The creamy avocado pesto is delicious on its own, but I like to top it with roasted tomatoes, toasted pine nuts and burrata. Because honestly, everything is better with burrata.
Serves 4
Ingredients:
5 zucchinis
Avocado pesto
Roasted tomatoes
8 oz of Burrata
¼ cup toasted pine nuts
Avocado Pesto
1 cup basil leaves
2 ripe avocados
3 cloves garlic
¼ cup pine nuts
½ lemon, juiced
½ tsp salt
3 tbsp olive oil
Roasted Tomatoes
4 cups cherry tomatoes, halved and seeded
5 cloves of garlic, minced
2 tbsp Olive oil
1 tbsp balsamic vinegar
¼ tsp salt
Pepper
Directions:
Begin by roasting the tomatoes. Preheat the oven to 375 degrees. Toss the tomatoes with the minced garlic, olive oil, balsamic and salt and pepper. Pour the tomatoes into a pan and place in oven for about 45 minutes.
Meanwhile, toast the pine nuts. Heat a skillet to medium low heat. Place ¼ cup of pine nuts into the pan and keep them moving in the pan until the nuts are fragrant. Once you start to smell the pine nuts, that’s when you know that they’re done.
To make the zoodles, use a spiralizer (see link to shop below). Then, place a large sauté pan over medium heat. Drizzle with olive oil, add in the zoodles and sprinkle with salt. I like my zoodles to still have a bit of a bite, so I only cook them for about 3 to 5 minutes, but if you like a softer zoodle, cook for a bit longer.
To make the pesto, add all the pesto ingredients to a blender and blend until smooth.
Finally, toss the zoodles with the pesto and place each serving onto a plate. Then, top the zoodles with burrata, roasted tomatoes and toasted pine nuts and enjoy!
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