Happy Earth Day! If you do two things today, definitely read my 5 Tips for Sustainable Eating post which is all about super easy ways you can help Mother Earth today. Then, make these zucchini noodles. I’m pretty sure these zucchini noodles, aka zoodles, are completely winning the alternative pasta noodle game. It’s the complete epitome of spring in a bowl, it’s incredibly delicious, and BEST of all, it’s guilt free. Guilt free pasta? Why am I not already signed up for this? I didn’t know how good this would be until I finally tried it, and I have definitely been won over.
Firstly, those beautiful swirls created by a spiralizer are to die for. I didn’t even use a fancy spiralizer for this, but a smaller spiralizer mainly because it was easier to wash. Yeah, I roll on team #lessdishestowash. I was so in love with these spirals that I definitely made way too many noodles but kept on going anyway, which ended up working out in my favour since I ate EVERYTHING in one sitting. That’s the beauty of these noodles, you can do exactly that since well, you are eating zucchinis. Okay okay, I shared some with the Mr., but I could have totally eaten all of this. Do you know when you’ve made a dish, and you taste it, and it is just WAY better than you thought it was going to be, and so in your state of shock you consume half the dish standing over the stove? Totally me. Totally worth it.
Secondly, that pesto. I raved about it two days ago and it’s a must for these noodles. It gives it a “creamy” sauce that’s nutty, delicious, and perfect for coating the noodles without weighing them down. Basically, this cashew pea pesto was made for the noodles, which is hilarious since I wasn’t planning to make zoodles when I made this pesto. Making perfect pesto + finding perfect zucchinis = a match made in heaven and on my plate.
Thirdly, those cherry tomatoes. My Instagram friends, you know my obsession with cherry tomatoes. So cute, so tiny, so yummy and so mine. I couldn’t NOT use them, and for the last two years, I have made burst cherry tomatoes (aka tomatoes with a high heat added to them that make them burst slightly in texture and flavour) a totally acceptable habit in my life. Since tomatoes are pretty much a permanent requirement for pasta dishes, they were, literally, the cherry on top for this dish. Whoa, I think I’ve been waiting my entire life to be able to say that.
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If you try these Pesto Zucchini Noodles with Burst Cherry Tomatoes, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
