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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Brinjal (Aubergine/Eggplant) Walnut Pesto and Butternut Spaghetti with Roasted Tomatoes

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Spiralized Butternut Spaghetti……finally !!!!  Do you know how long I have wanted to do a Butternut Spaghetti meal? Well, let’s just say…a l-o-n-g time ! and, you are going to love this one….

Firstly, it is incredibly easy.  Secondly, it is extremely tasty, and…Thirdly, you just need to make this.

This pesto, is my everything right now. I mean,who would have thought that a brinjal (sorry I am using the name I use for it here in this country) pesto would be so incredible awesome?….. Me !  because I love nuts and anything with nuts IS awesome !!! By the way, if you don’t have walnuts, I am sure any nut will be equally as great…it is just that I had ….Ummmmm…a fair amount of walnuts, so walnuts have been going into EVERYTHING 🙂

So, here goes.

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Brinjal (Aubergine/Eggplant) Walnut Pesto and Butternut Spaghetti with Roasted Tomatoes

Preparation time:  15 minutes

Cooking time:  25 – 30 minutes

Total time:  40 – 45 minutes

Serves 4

Ingredients:

For the pesto:  

1 medium-sized (approximately 400 grams) brinjal (Aubergine/Eggplant)

6 Tablespoons Extra Virgin Olive Oil

2 teaspoons white vinegar or white wine vinegar

1/2 – 1 cup of dry toasted walnuts, chopped

1/4 cup packed basil leaves, chopped

1 – 2 garlic cloves, finely chopped (depending on size)

salt and pepper to taste

Makes  just over one  cup of Pesto 

approximately 800 – 900 grams uncooked spiralized butternut spaghetti (for the best results, please use the largest, thickest blade you have on your spiralizer).

approximately 350 grams tomatoes of your choice (I used exotic tomatoes and cherry tomatoes, cut in half).

Instructions:

Pre-heat your oven to 180 degrees Celsius / 350 degrees Fahrenheit.

To make the Pesto:  Cut the brinjal in half, lightly drizzle with olive oil and season with salt and pepper. Put the brinjal in the heated oven and roast for about 25/30 minutes or until done. Then remove from the oven.  Scoop out the insides and discard the skin. Allow to cool. Place the cooled flesh of the brinjal into a food processor and add all the other ingredients.  Process until the consistency you like and taste and add more salt or pepper if necessary. If you find that you would like a thinner consistency, by all means add another tablespoon or two of olive oil .

In the meantime, place the spiralized butternut onto a couple of baking sheets. You may want to just get a knife and cut the spiralized butternut pieces a little shorter (mine were massively long) so it’s more edible. Drizzle with a little olive oil and season with salt and pepper. Mine took about 8 minutes till it was firm but done. (Try not cook the butternut until it is too soft, as it will just mash up and break when tossing through the pesto.) When done, set aside and keep warm.

Whilst the butternut spaghetti is in the oven roasting, dry toast the walnuts, and roast your tomatoes.

To dry toast the walnuts:  This you do by just adding the dry walnuts to a small frying pan and frequently toss with a wooden spoon.  You do not add any oil to these, as nuts have their own natural oils. Continue to toast until slightly fragrant, and then remove from the stove and set aside.

To roast the tomatoes:  Place the tomatoes (cut side down if you cut them in half) on a baking sheet, drizzle the tomatoes with olive oil, salt and pepper. Place in the pre-heated oven and allow to roast till the tomatoes pop in the oven and look a bit wrinkled.

Once everything is done, serve hot.  Add more cherry tomatoes and fresh basil leaves for garnish.

Enjoy 🙂

NB*  For the pesto: If you do not have a food processor and will be using a blender, you may want to use a pestle and mortar and break the nuts up more.

Also, quantities do not have to be the same and can vary. (That is what I like about pesto’s, you can make it your own)

 

Vegetable Spaghetti with Spinach Almond Pesto and Bacon

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Ha ! what is not to love?  This is the all time super quick easy meal….with bacon. You can easily make it totally vegetarian if you wanted by just not adding bacon, (or you could sub with mushrooms.  I always find mushrooms a great alternative) but, bacon is just soooooo cool, and there are times I wonder if I could possibly live without bacon.

So, it is a matter of spiralize the marrows/zucchini/courgettes, or whatever you call them in your part of the world, bomb all the pesto ingredients into the processor, process.  Cook bacon, (preferably at the same time) assemble on plates and boom, meal done !

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Vegetable Spaghetti with Spinach Almond Pesto and Bacon

Preparation time: 30 minutes

Cooking time:  approximately 10 minutes

Total time:  approximately 40 minutes

Serves 4

Ingredients:

3 large marrows (zucchini/courgette) depending on the actual size

250 – 500 grams bacon chopped

Feta crumbled – optional

For the pesto: (makes 2 cups)

6 handfuls of raw almonds, soaked

2 handfuls of baby spinach (you can use ordinary spinach as well, but I suggest chopping it into smaller pieces)

2 blocks of feta cheese (the blocks I use are approx 100 grams each)

2 garlic cloves, minced

2 Tablespoons of fresh lemon juice

2 Tablespoons Olive Oil

Instructions:

Soak almonds for at least 20 minutes in boiling water. This will slightly soften the almonds, so it wont be so hectic whilst the processing is taking place

Whilst the almonds are soaking, spiralize the marrows (zucchini/courgettes) if not done already, and set aside.

Add all the pesto ingredients into the food processor (including the almonds) and process until the pesto becomes the consistency you want.  I personally like to taste bits of the almonds in mine, you know me and crunch !

Once that is done, place marrow (zucchini/courgette) on plate, and mix through the pesto. Top with a generous amount of bacon.  You can also add extra feta if you want….

I like this meal cold.  I do not see the point of warming it up, but the choice is yours.

Enjoy 🙂