Creamy Pesto Zucchini Pasta With Peas

By The Fitchen
Yield 8 servings

Ingredients:

• 2 cups of fresh basil
• 1/4 cup of raw cashews
• 1/4 cup nutritional yeast
• 1/4 cup + 2 tablespoons quality olive oil
• 2 tablespoons lemon juice
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2-3 cloves of garlic + 2 tablespoon of olive oil for sautéing

For the zucchini noodles:

• 7 to 8 zucchinis, about 1.5″ in diameter and 6″ long
• *If desired, swap zoodles for regular, gluten free or any other pasta!

Method

1. For the pesto: In a medium skillet, heat 1 tablespoon of olive oil. Add minced garlic and sauté for 3 minutes, until aromatic and golden brown.
2. Add basil, cashews, nutritional yeast, olive oil, lemon juice, salt and pepper to food processor. Spoon the sautéed garlic into the processor as well, leaving the oil in the skillet.
3. Set the skillet aside for later.
4. Pulse the food processor until the pesto is well combined and mostly smooth. This will probably require some work, pausing occasionally to scrape down the sides to help the food processor do its job. If the pesto seems dry, add a bit more olive oil or lemon juice.
5. For the sauce: After your pesto is finished, add it into the pan and heat over medium low. Carefully, add 1 tablespoon of white wine vinegar and stir until combined.
6. Add 1 cup of coconut milk and continue stirring.
7. Add frozen peas and bring the heat to medium. Cook until the sauce is bubbling and the peas are cooked, about 5 minutes.
8. Allow the sauce to cool for 3 to 5 minutes before adding to zucchini noodles.
9. For the zucchini noodles: Spiralize 7 to 8 zucchinis using the “B” blade on your spiralizer.
10. Depending on how you want to serve the dish, add zoodles to a large bowl and pour the sauce over top, mixing with tongs. Or serve zoodles in individual bowls and top with as much sauce as desired.