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
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
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.