Courgette and Carrot Noodles with Avocado, Pea & Kale Pesto

March 15th, 2013

 

This dish has been my favourite meal of the week. It’s just so quick and easy yet so delicious.

Serves 1

– 1 zucchini/courgette

– 1 carrot

– 1 cup of peas

– 1 ripe avocado

– a large handful of kale

– a handful of fresh mint

– a handful of pumpkin seeds

– 1 teaspoon of olive oil

– 1 lime/lemon

– salt

Start by bringing the peas to the boil using cold water to begin with.

As the peas warm make the noodles using your spiralizer.

Next, place the mint, kale, avocado, olive oil and salt in a food processor. Blend this mix into a creamy mixture, adding about three quarters of the drained peas once they are cooked.

Mix the pesto with the noodles topping the dish off with the pumpkin seeds.

If you’re less into raw food or after a warm dish then you can gently sauté the noodles with olive oil for a couple of minutes until they soften before stirring in the sauce for another minute.