Looking for a fresh twist on pasta night? These zucchini noodles are topped with a creamy, protein-packed pesto made with basil, walnuts, and a surprising secret ingredient—white beans.
Instructions
Make the Zucchini Noodles
- Gently run a julienne or mandolin peeler over the zucchini until strings of noodles come off.
- Place the peeled noodles in a large colander. Toss with a bit of lemon juice and salt and let it sit in the colander over a bowl 15-30 minutes for some of the excess water drain off. (If you’re in a hurry, you can skip this step although it does prevent soggy noodles.)
- Enjoy raw or lightly sauteed in olive oil.
Make the Pesto
- Place the basil, garlic, cheese, beans, walnuts and vinegar in the food processor.
- Coarsely chop until the mixture looks like fine meal.
- With the blade running, pour in the olive oil and water and continue to process for about 30 seconds or until fairly smooth.
- If the sauce is too thick, slowly add more water. Season to taste with salt and pepper.
- Toss zucchini noodles with sauce and chopped tomatoes. Serve immediately.
