Zucchini Spaghetti with Basil Pesto & Sweet Peas
Prep Time
20 minutes
Cook Time
5 minutes
Servings
3 - 4
Viewing recipe for
Model #:
CT682SP
Ingredients
3 medium zucchini, ends trimmed
Pinch salt
1 tablespoon olive oil
1 cup frozen sweet peas, thawed
1 cup grape tomatoes, sliced in half
6 fresh basil leaves, for garnish
PESTO
3 cups fresh basil leaves
2 cloves garlic, peeled
1/3 cup pine nuts
1/4 cup Parmesan cheese, grated
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
Pinch salt
1 tablespoon olive oil
1 cup frozen sweet peas, thawed
1 cup grape tomatoes, sliced in half
6 fresh basil leaves, for garnish
PESTO
3 cups fresh basil leaves
2 cloves garlic, peeled
1/3 cup pine nuts
1/4 cup Parmesan cheese, grated
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
Instructions
- Position the Spaghetti Blade onto the Collecting Bowl and assemble Feed Chute Lid. Place zucchini into feed chute; secure on Blade Disc pin. Firmly secure pusher. Select GO; process zucchini. Remove zucchini noodles from Auto-Spiralizer and set aside. Repeat with second and third zucchini.
- To prepare pesto, remove Auto-Spiralizer from base; replace with Precision Processor Bowl. Place basil, garlic, pine nuts, Parmesan, salt, and pepper into the Precision Processor Bowl. PULSE until coarsely chopped. Add olive oil and select GO until smooth. Set aside.
- Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Add zucchini noodles and cook 2 to 3 minutes, or until just tender, stirring gently. Add pesto, peas, and tomatoes and cook until just heated, about 1 minute. Garnish with fresh basil leaves.
Tip
DO NOT BLEND HOT INGREDIENTS
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