Spiralized Zucchini with Snap Pea Mint Pesto and Crispy Black-Eyed Peas

I have been dying to post this….well not literally dying, but you know what I mean. I like my spiralized zucchini  raw, so this is the perfect summertime meal.  It is cool and refreshing, and light. Did you notice, I said, ‘zucchini’ instead of ‘marrow’…aren’t you proud of me?  Now this way, no one will get confused !!!

Mint is one of those amazing herbs.  I totally love it.  Mint leaves end up in salads, green tea, you name it, if I can find a place for it to be appreciated, I will.

Now for the Black-Eyed Peas….or is it a bean…I think it is both….whatever, I know for sure it is a legume !   Anyway, I am calling it a pea for now, and I have to admit, I honestly have never given this poor pea much credit ! (because I have this thing about ‘peas’ but lets not go there as this will end up being a post of absolute crazed contradiction, that even I do not understand) But, they are amazing roasted, and all crisped up ….it is like a chickpea.  So now I am totally on the Black-Eyed Pea train ….

Spiralized Zucchini with Snap Pea Mint Pesto and Crispy Black-Eyed Peas

Preparation time:  20 minutes

Cooking time:  20 minutes

Total time:  40 minutes

Ingredients:

Zucchini/Courgette/Marrow, spiralized

Black-Eyed Peas, cooked and roasted.

For the Pesto: 

1/2 cup packed chopped snap peas

1/2 cup packed chopped celery

1/2 cup packed chopped baby spinach

1/4 cup packed chopped mint

2-3 Tablespoons olive oil

2 Tablespoons lemon juice

This makes 1 cup of Pesto

Instructions:

Place all the pesto ingredients into a food processor and blend till smooth or the consistency you want.  With regards to the olive oil, only put 2 tablespoons in at first and if you feel you want a slightly thinner consistency then add in the extra.

To roast the black-eyed peas:  Place the cooked peas onto a baking tray, drizzle with a little olive oil, salt and pepper.  Place in the preheated oven at 180 degrees Celsius / 350 degrees Fahrenheit and let roast until crisp. Remember they will crisp up further whilst cooling once out of the oven.

To assemble:  Place the spiralized zucchini in a bowl and toss through the pesto. Don’t mix the peas through the pesto in the bowl before serving as they will go soft. When serving, top with the crispy black-eyed peas on the individual plates.

Enjoy 🙂

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28 thoughts on “Spiralized Zucchini with Snap Pea Mint Pesto and Crispy Black-Eyed Peas

  1. Wow looks so delicious and every time I see a recipe with a spiralizer…I want one…I then forget as I have to find someone who will deliver here….I need to do an I need list…Nah, want list 🙂 One day I will remember 🙂

    Liked by 1 person

  2. Black eyed peas is a hallmark of southern living in the U.S. Brought a tear to my eye! 🙂
    I hope people are smart enough to go beyond JUST reading your recipes. Nutrition and TASTE cannot be absorbed through the EYES! A wise reader would MAKE THE TIME to enjoy the benefits of your hard work. So it’s off to the grocery store for some marrow (I mean zucchini. 😀 )

    Liked by 1 person

  3. Mint pesto. That sounds so refreshing. I put a bit of mint in a smoothie a few days ago and the hubby couldn’t manage it. He had corn chips for dinner. Ha ha. I’ll have to be careful with this recipe but it sounds wonderful. Another use for my spiralizer! Have a great week, Lynne.

    Liked by 1 person

    • Antonia, thank you. You are incredibly sweet and kind for saying that.
      We actually are going into summer now, but seriously our winters, are practically like a mild summers with hot days thrown in. This year, I honestly can say I didn’t feel we even had a winter, but saying that it really was nice.
      Have a beautiful week ahead my friend. 🙂

      Liked by 1 person

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