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Pea Pesto Zoodles

Pea pesto zoodles are a vegan dish with crisp, tender zucchini noodles drenched in lemony pea pesto.

Pea pesto zoodles

Does your Monday need some pasta?

Yes, it does. It really does. If we’re being honest, there are some days when you just need a giant bowl of noodles. I’m looking at you, Monday.

Mondays need fun food, and (luckily for you!) this is fun food at its healthiest!

Just look at all that green.

Pea pesto zoodles

In these Pea Pesto Zoodles, we have TONS of plant-powered goodness from a bunch of different green vegetables! Let’s break them down:

  • Zucchini: A low-carb, high-nutrient vegetable that will rock your pasta-loving mouth.
  • Spinach: A leafy green that packs 510% of your daily Vitamin K value in one serving.
  • Peas: A protein-packed plant that’s high in fiber and Vitamin C.
  • Some other great-tasting plants that are full of flavor and good stuff 😉

Let it be known that these incredible “noodles” are completely plant-based and 100% VEGAN! SO many people fight about how healthy things like “whole grains” and red meat are, but everyone can agree that vegetables are good great for you. Whether you’re paleo, vegan, vegetarian, allergic to nuts, or something else, I guarantee you can eat and LOVE these noodles. —> because how many people are allergic to zucchini?

Not many.

Pea pesto zoodles

These pea pesto zoodles are one bowl of noodles that you can absolutely faceplant into without feeling an ounce of guilt. Like my (Paleo Thai Chicken Pizza,) it’s kind of a salad disguised as something else . . . *insert sneaky face emoji here* Unlike salad, you could definitely eat this warm if you wanted to! These zoodles are great hot and cold.

To ensure non-soggy zoodles, sprinkle them with salt and drain before cooking. I like to drain them a second time before adding the pesto, to make sure all that water is gone.

Speaking of the pesto . . . Woah! This pesto is made without basil, pine nuts, and cheese. Instead, it uses spinach and peas for an extra punch of green!

Have yourself a Monday Funday and eat some paleo & vegan Pea Pesto Zoodles! tell a friend

Pea pesto zoodles

Pea pesto zoodles are an awesome way to use up all that extra summer squash/zucchini that I know is languishing in your fridge right now. Don’t lie . . . I know it’s there. (I’m guilty of it too.) Although zucchini is definitely a summer crop, the pesto is so reminiscent of springtime that you could make this dish for months on end! The pesto will remind you of cooler spring days.

If you were in the mood for something more starchy, you could easily use some real pasta instead of zucchini. I would definitely do that — gluten-free pasta and I are having a moment right now, and I’m currently hoarding some organic macaroni elbows in my pantry. They’re made with brown rice, quinoa, and amaranth. THAT’S IT. They are so good.

Yum.

Pea pesto zoodles are:

  • Delicious
  • Nutrient-dense
  • Paleo
  • Vegan and vegetarian
  • Allll the frees: gluten, grains, dairy, nuts, soy, eggs, shellfish, etc.
  • Possibly raw vegan: If you prefer uncooked zucchini noodles, go for a completely raw dish!
  • Calling your name right now!

 

This pasta turns boring Mondays into Monday Fundays.

Pea pesto zoodles

Pin it! Make it! Eat it! Love it!

Print Recipe
Pea Pesto Zoodles
A vegan dish with crisp, fresh zucchini noodles drenched in lemony pea pesto
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Sprinkle the zucchini noodles with a pinch of salt and toss to coat. Place noodles in a colander and drain for at least 10 minutes.
  2. Bring a pot of salted water to a boil and prepare a bowl of ice water. Blanch peas by boiling for 1 minute (or until bright green), then chilling in the ice water for a few minutes.
  3. Place the blanched peas, spinach, lemon juice, lemon zest, garlic, olive oil, salt, and mint in a blender. Process until smooth and creamy.
  4. Sautee the drained zucchini noodles in a skillet with a bit of olive oil for 1-2 minutes over medium heat.
  5. Mix pesto and noodles together until thoroughly combined. Serve hot or cold, with almonds and extra mint as garnishes, if desired.

5 thoughts on “Pea Pesto Zoodles

    1. You are correct! I should have done more research before publishing this recipe and labeling it as Paleo and Whole30. Since peas are in a “gray area” due to the fact that they are more pod than bean, I wavered on this point. However, you are correct in saying that they are off limits on the Whole30. Thank you for notifying me; I will fix the categories right away.

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