Zucchini Noodles with Pesto of garlic scapes and Marcona almonds

Name: Zucchini Noodles with Pesto of garlic scapes and Marcona almonds
Total time: 1800 s
Yield: 4 people
Cuisine: American
Ingredients: 2 TBSP. Kosher Salt; 4 ea. Zucchini, spiralized; 1/2 cup Garlic pesto with Marcona almonds; .25 oz. Aged Manchego, micro planed; Dill to taste; Extra Virgin Olive Oil from Spain, to taste; Fresh ground pepper to taste

Olive Oils from Spain @oliveoilsspain

Spain

A fresh and healthy way to indulge in your favorite noodle dish created by Seamus Mullen with extra virgin olive oil from Spain!

Olive Oils from Spain @oliveoilsspain

Spain

A fresh and healthy way to indulge in your favorite noodle dish created by Seamus Mullen with extra virgin olive oil from Spain!

Saved

Ingredients

30 minutes

4 people

2 TBSP.Kosher Salt
4ea. Zucchini, spiralized
1/2 cupGarlic pesto with Marcona almonds
.25 oz.Aged Manchego, micro planed
Dill to taste
Extra Virgin Olive Oil from Spain, to taste
Fresh ground pepper to taste

Saved

Steps

30 minutes

1

Bring a large pot of salted water to a boil. Prepare an ice bath
2

Blanch the zucchini noodles for 5 seconds, then shock in an ice bath. Transfer to a salad spinner and spin to remove excess water.
3

Place the zoodles in a large bowl and drizzle the pesto on top and gently toss with chop sticks or two forks until evenly coated.
4

Divide on a large platter and finish with a drizzle of Extra Virgin Olive Oil from Spain, grated Manchego and fresh dill.