Zucchini Pasta with Garlic Scape Pesto
All things green thrown into a bowl, bringing a health twist to one of my favorite Italian recipes on earth.
Servings: 4 Servings
Calories: 255kcal
Ingredients
- 3 large zucchinis
- 1 cup shelled green peas
- 10 - 12 garlic scapes roughly chopped
- 1 1/2 cups packed basil
- 2 cloves garlic
- 1/2 cup walnuts
- 1/4 cup nutrition yeast
- Olive oil
- Salt & pepper to taste
Instructions
- Add the garlic scapes, basil, garlic, walnuts and nutritional yeast into a food processor.
- Begin to process and slowly add oil into the top, until you have a smooth consistency.
- Scoop into a separate bowl and set aside.
- Using either a spiral slicer or simply a mandoline slicer, slice your zucchini into pasta strips.
- Place in a large mixing bowl and top with the pesto.
- Carefully mix the zucchini noodles with the pesto, tossing until they are all coated with pesto.
- Serve into bowls and sprinkle with fresh peas.
- Enjoy with a little dash of red chili flakes for a little heat!
Notes
For the oil, I probably used no more than 1/4 cup. I eye-balled it, and stopped once I got the consistency I wanted. The quantity will depend it you want a dried or more liquidy pesto.
gluten-free | dairy-free | sugar-free | vegan | soy-free | raw
Nutrition
Calories: 255kcal | Carbohydrates: 21g | Protein: 8g | Fat: 17g | Saturated Fat: 1g | Sodium: 92mg | Potassium: 503mg | Fiber: 4g | Sugar: 4g | Vitamin A: 295IU | Vitamin C: 39.6mg | Calcium: 116mg | Iron: 1.8mg