This dish is light, flavorful, and beautiful to look at. Instead of the usual zucchini “noodles,” I use a vegetable peeler to create wide, thin strips of zucchini that resemble “papardelle” pasta. Pesto and steamed peas are the perfect way to dress it all up. This is a light, summery entree, so feel free to serve it with something substantial, such as grilled tofu or a hearty salad.
- 4 large carrots, peeled
- 2 small or medium zucchini, trimmed
- 1 cup peas, blanched or steamed
- 1 batch pesto — use the Kale and Pistachio Pesto recipe from the book (pg. 136) or this recipe for vegan pesto
- First, prepare your carrot noodles. Place one of your carrots on a flat surface. Run a wide mouthed vegetable peeler along the length of the carrot to create a long, thin strip. Continue doing this until you’re down to the last of the carrot—you can save this bit for snacks. Repeat with remaining carrots. Slice the noodles in half if they’re very thick.
- Next, make your zucchini noodles. You can use a mandoline or V-slicer to do this by putting the mandoline on its thinnest setting and running the zucchini along the mandoline lengthwise. You’ll get long, thin strips of zucchini. Stack them together and cut them in half. If one edge of your “noodle” is full of seeds, you can slice off a strip of the seeded area, and discard it.
- You can also use a vegetable peeler to make the zucchini noodles, just as you did the carrot noodles. Lay the zucchini flat on a table, trim off the ends, and then use a vegetable peeler to shave off one long, lengthwise piece. Keep working from end to end, creating long, flat noodles. Again, cut them in half and trim off any seedy parts.
- Mix the carrot and zucchini noodles in a large mixing bowl. Add 1⁄3 cup of the pesto and massage it into the noodles. Add more pesto as needed, until the noodles are well coated. Mix in the peas and serve. Leftover noodles will keep in the fridge for 2 days.