Name: Zucchini spaghetti with pea pesto
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 1
Ingredients: 18.20 gm olive oil; 2 garlic cloves, chopped; 250.00 ml frozen peas; 127.50 gm chicken stock; 300g spaghetti; 250.00 ml fresh mint leaves; 187.50 ml grated parmesan, plus extra to serve; 125.00 ml blanched almonds, toasted, plus 1 tbsp extra, to serve; 56.88 gm extra virgin olive oil; 4 large zucchinis

Zucchini spaghetti with pea pesto

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Prep Time:
25 minutes

Cook Time:
35 minutes

Total Time:
60 minutes

Whip up a refreshing zucchini spaghetti with vibrant pea pesto for a guilt-free Italian meal.

Ingredients:

18.20 gm olive oil
2 garlic cloves, chopped
250.00 ml frozen peas
127.50 gm chicken stock
300g spaghetti
250.00 ml fresh mint leaves
187.50 ml grated parmesan, plus extra to serve
125.00 ml blanched almonds, toasted, plus 1 tbsp extra, to serve
56.88 gm extra virgin olive oil
4 large zucchinis

Instructions:

In a small saucepan over medium heat, warm oil. Sauté garlic for 1 minute until aromatic. Stir in peas and stock, and simmer for 2-3 minutes until tender. Let cool.
Cook the spaghetti in a large pot of boiling salted water until al dente. Drain the spaghetti.
Combine the pea mixture, fresh mint leaves, parmesan cheese, and almonds in a food processor. Pulse until finely chopped. Season generously, pour in the olive oil, and blend until well combined.
Julienne zucchinis using a mandolin or grater. Combine them in a large bowl with pesto and spaghetti, tossing well. Serve with extra grated parmesan and almonds on top.

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