- Prep Time: 10m
- Cook Time: 10m
- Total Time: 20m
- Serves: 2 people
Ingredients
For Pumpkin Seed Pesto:
- 2 Health Warrior Pumpkin Seed Bars, Honey Sea Salt
- 1/4 c olive oil
- 2 cloves garlic, whole
- 1 tbsp. fresh lemon juice
- 1/2 tsp. salt
- 5 large handfuls arugula (or other leafy green of your choice)
For Zoodles:
- 2 large zucchini
- 1 tbsp. olive oil
- 10 oz grape tomatoes, whole
- 1 clove garlic, sliced
- 10 basil leaves, ribboned
- 1 ball of burrata
- red pepper flakes (to taste)
Instructions
To make the pesto:
- Add all ingredients to a food processor, crumbling the pumpkin seed bars as you add. Process on low, stopping to scrape down the sides as needed.
To make the zoodles:
- Trim the ends of the zucchini. Spiralize using the larger diameter "noodle" blade. Set aside.
- Heat 1 tablespoon olive oil over medium-high heat in a large skillet. Add the whole grape tomatoes, sliced garlic, and half of the basil.
- Cover and cook for 3-5 minutes, until the tomatoes are slightly blistered and begin to burst.
- Turn the heat to low and toss in the zucchini "noodles." Cook for 2 minutes, or until the zucchini is slightly cooked, but retains some crunch. Be sure to watch it carefully, as it will go from raw to mushy very quickly!
- Stir in 1/2 - 3/4 cup of the pesto. Store the remaining pesto in a mason jar in the refrigerator for up to one week.
- Serve zoodles topped with the remaining basil, burrata, red pepper flakes, and a drizzle of olive oil.
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