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Vegetables

ZUCCHINI NOODLES W’ BURST CHERRY TOMATOES

ZUCCHINI NOODLES W’ BURST CHERRY TOMATOES

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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Vegetables
Servings 2

Ingredients
  

  • creamy cashew pea pesto see below*
  • 2 large zucchini
  • sea salt ground, to taste
  • black pepper ground, to taste
  • 1/2 cup small cherry tomatoes *If you're using slightly larger cherry tomatoes, cut them in half before heating.
  • 1 tbs. coconut oil
  • parmesan cheese to garnish

Creamy Cashew Pea Pesto

  • 1/2 cup peas fresh (if using frozen, thawed)
  • 1/2 cup kalt /parsley
  • 1/4 cup cashews
  • 3 to 4 tbs. parmesan cheese
  • lime juice scant 1tbs
  • sea salt to taste
  • 2 to 3 tbs. olive oil

Instructions
 

  • Spiralize your zucchinis and then wrap in paper towels or a light kitchen dish cloth. Pat to soak up the excess water from the noodles.
  • In a pan over medium high heat, add ¾ tablespoon of the coconut oil and heat. Add the zucchini noodles and cook for about 1 to 2 minutes until still slightly crunchy but tender. Remove from the pan and place in a bowl, but don't remove the pan from the heat.
  • Add in the last teaspoon of coconut oil, and add the cherry tomatoes and toss in the coconut oil to coat. Heat through for about 2 minutes until the tomatoes are heated, and slightly burst. Season with salt and pepper. Remove from heat.
  • Add a few tablespoons (to your liking, I added about 3-4 tablespoons) of the cashew pea pesto and toss lightly together to combine. Add the tomatoes to the mixture and combine. Serve with some vegan Parmesan cheese sprinkled on top. Enjoy!

Creamy Cashew Pea Pesto

  • Pulse the peas and kale in a food processor until combined. Add the cashews, parmesan cheese, lime juice and salt. Blend all together for a few pulses. With the food processor still running, slowly pour in 2 tablespoons of olive oil, a tablespoon at a time. Blend together until completely combined and creamy - there shouldn't be any whole pieces of any of the ingredients. Taste and add another tablespoon of olive oil if desired, and add more sea salt to taste if necessary. Enjoy!

Notes

HOW TO STORE
You can store these noodles in a Tupperware container in the fridge for 2-3 days. They taste best fresh but can be stored and eaten for lunch the next day. Simply reheat in the microwave to serve.
I wouldn't recommend freezing these noodles since the thawing process may affect the texture of the noodles. You can make the pesto and freeze ahead of time by storing in a freezer safe container for up to a month.
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