Cooking & Baking

no_hypocrisy

(46,088 posts) Mon Jul 24, 2017, 11:03 PM Jul 2017

Garlic Scape Pest & Zucchini Noodles with Peas & Mint

Prep Time: 20 minutes Cook Time: 0 minutes Serves: 4

For the Pesto:
10 garlic scapes, diced
1/3 cup raw walnuts (I used pine nuts)
1/3 cup extra virgin olive oil
1 Tablespoon fresh lemon juice
1/2 teaspoon fine sea salt + Pepper

For the Zucchini Noodles:
4 medium-small zucchini, ends trimmed
2 cups fresh English peas, blanched (can sub frozen peas too!)
1/3 cup pine nuts
1/3 cup fresh mint leaves, minced
1/2 teaspoon crushed red pepper flakes
1 Tablespoon extra-virgin olive oil
Fine sea salt and pepper to taste

Preparation
Prepare the pesto by adding all of the ingredients except the oil to a food processor. With the motor running slowly add the olive oil. Process until smooth. Taste test and adjust seasonings if necessary. If the pesto is too thick, add a little more oil or a few tablespoons of water. Set aside.

If you're using fresh peas blanch them in boiling water until bright green and tender. If your using frozen peas thaw and blanch if necessary.

Use a julienne peeler, Spyrilizer, or Mandoline to slice the zucchini into noodles. Place zucchini noodles in a large bowl. Toss with pesto, peas, mint, pine nuts, crushed red pepper flakes, salt and pepper. Drizzle with a tablespoon more of olive oil and serve.