I woke up this morning to a dusting of snow, Ah yes! Spring in Vermont 😉 … but have to say this past weekend I was sure that Spring had arrived. The farmers market had moved outside, we browsed, we shopped, saw bunches of hearty greens and radishes.. we were wearing short sleeves and sun glasses!!
So, after teaching class this morning, the dusting of what? well that melted away… I am back on track with Spring and all that I picked up at the market being one of my all time favorites: Rocket, rocquette (if you want to be fancy and French!) or what you may know as Arugula! The paler young leaves, which I found this weekend have a mild but peppery flavor – good for fresh dishes like salad and yep, you got it PESTO! And why not bring those Zucchini noodles back with it, after all this was, I have to say, the most popular dish on retreat this past February. Nearly every guest has e-mailed/txt’d or called to tell me that they made it and have made it again, to the point that they can’t wait to get home for more. Yep, its really that good – so check it out! No dairy, no heavy gluten -y pasta, just good ol’ arugula and zucchini!
Basil/Arugula Walnut Pesto & Zoodles YES PLEASE!
- 4 Medium Zucchini
- 3.5 oz Cheery Tomatoes; or sundried tomatoes for garnish
- 2 C Fresh Arugula
- 1C Fresh Basil
- 3/4 C Olive Oil
- 2 T Lemon Juice
- 2+ Garlic cloves ( adjust to taste)
- 1/4 t sea salt
- 2T nutritional yeast
- 1/4 t black pepper
- 3/4 C Walnut pieces; additional chopped for garnish
- EQUIPMENT: Food processor, cheese grater, vegetable peeler, A SPIRALIZER, great knives, measuring spoons, cutting board, and a fork to dig in!
- Place all the ingredients in a food processor and blend/pulse to desired consistency adjusting salt/pepper/garlic to taste
- Using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don’t have a spiral veggie slicer, peel zucchini into thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
- Now— on retreat this was it, what we did was take the fresh zucchini noodles toss them with pesto, candy like cherry tomatoes, sprinkle with crushed walnuts and AMAZING we’re done and done with a fantastic meal! **Once the pesto or any salt for that matter is introduced to the zucchini, the noodles soften, give off a little water and ‘feel’ cooked!
- *** However – if you are wanting to bring a little warmth to your dinner, something that ‘feels’ a bit heartier.. there is still no need for traditional pasta. Instead – Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Cook and stir zucchini noodles until hot and slightly softened, about 3 minutes – very quick! Transfer noodles to a strainer, and thoroughly drain excess liquid. Combine drained noodles and sauce in a large bowl and mix well.
- Top or toss with cherry tomatoes/ sun dried tomatoes – sprinkle each with crushed walnuts, a dusting of nutritional yeast or LIVE PARMESAN… OOH a recipe for that is coming – just stay tuned! ;)…. In the mean time try this version: Raw Parma! FUN!