Zucchini Noodles with Arugula-Pistachio Pesto

I’m sharing a veggie recipe,

Zucchini Noodles with Arugula-Pistachio Pesto,

in preparation and the return of

The Novel Bakers for Beatrix Potter Week

 starting Monday, April 7th!

I’ve been immersed in the charmed world

of Beatrix Potter, filled with flowers and gardens

and of course, Peter Rabbit!

While this recipe doesn’t have to do anything to do with Beatrix Potter other than possibly zucchini (or courgettes) growing in Mr. McGregor’s garden :) this is a delicious way to enjoy zucchini if you want to bookmark or pin the recipe for the summer months when it’s multiplying like bunnies in your garden!

I also found a new pesto recipe while eating veggies for Beatrix Potter/ Bunny week, Arugula-Pistachio Pesto. . . a great alternative for Basil Pesto until basil is in season with a more economical alternative to pine nuts~ pistachios!

Zucchini Noodles with Arugula-Pistachio Pesto

For Zucchini Noodles:

Run washed and dried zucchini over the large holes of a cheese grater. (It works best if cheese grater is flat on a cutting board rather than upright. Note: larger squash are easier to grate and safer.)

You could also use a mandoline or julienne peeler to cut your zucchini noodles, or if you have room in your kitchen pantry for another gadget, this spiralizer from Williams-Sonoma for cutting zucchini ‘noodles’ that looks like great fun :)

Salt your ‘noodles’ and place in a colander, allowing them to sit for about 20 minutes. Gently squeeze noodles or wrap in paper towels to drain and draw out excess moisture.

Heat 2 tablespoons of olive in large skillet on medium high heat and then add noodles. Cook, stirring for 2 – 3 minutes to heat through, toss in pesto to taste, and add grape or heirloom tomatoes. Serve with additional Parmesan cheese if desired.

Arugula-Pistachio Pesto

Ingredients

1 garlic clove, peeled

1/2 cup finely grated Parmesan cheese

1/2 cup unsalted dry roasted pistachios

2 cups (packed) arugula

1 tablespoon (or more) fresh lemon juice

1 teaspoon lemon peel zest

1/2 cup olive oil

For Pesto:

Finely chop garlic in processor. Add pistachios and process until finely chopped. Add arugula, lemon juice, zest, cheese and oil and blend to coarse paste. Season pesto with salt and pepper to taste and more lemon juice, if desired. Transfer to bowl. Cover and chill up to 3 days.

Arugula-Pistachio was a delicious discovery and may come to be our new favorite pesto! It also stays nice and green and doesn’t oxidize like basil pesto does.

You can find a printable recipe, here.

Visit Jain, Michael Lee & Me :)

for more Bunny/Beatrix Potter fun. . .

Beginning Monday, April 7th:

 a quiet life

Rattlebridge Farm 

You can also hop along :) with us on Pinterest and find all the recipes & bunny inspiration for the week!

Thank you for your visit, I’m joining:

Marvelous Mondays,  Metamorphosis Monday,

The Scoop, Inspire Me Tuesday,

Wow Us Wednesdays, Foodie Friday, Home Sweet Home,

 Be Inspired Friday, Seasonal Sundays