Zucchini Noodles with Arugula-Pistachio Pesto
Light, fresh, and full of flavor, these zucchini noodles with arugula pistachio pesto are a delicious low-carb alternative to pasta. Tossed in a bright, peppery pesto with Parmesan and lemon, this quick and easy recipe is perfect for spring and summer meals or a healthy weeknight dinner.
Servings: 4 servings
Equipment
- box grater or spiralizer
- food processor
Ingredients
Zucchini Noodles
- 4 medium zucchinis (about 1 1/2 pounds) washed and dried, ends cut off
- 10 oz. mini heirloom or grape tomatoes, halved
- 2 tablespoons olive oil
- Parmesan cheese, to serve
Arugula-Pistachio Pesto
- 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
Instructions
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. You could also use a mandoline or spiralizer to cut your zucchini noodles.
- Salt your ‘noodles’ and add to a colander, allowing them to sit 15 – 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, toss in (4 - 6 tablespoons) pesto to taste and add grape or heirloom tomatoes. Serve with additional Parmesan cheese if desired.
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 lidded jar, cover and chill up to 3 days.