This dish ain't no rocket science. If you don't like peas.. leave them out.. if you don't like mozzarella leave it out..just mix it the way you like your 'pasta'.. The base is the zucchini 'pasta' with a simple basil pesto! (I cheated.. I bought mine at the organic supermarket). You can give this dish more depth by adding ingredients like sun-dried tomatoes, fresh figs or artichokes hearts...
Curious how I made mine? Scroll down..
- 2 zucchinies
- 4 spoons of basil pesto
- a handful of peas (I bought frozen peas)
- 200 gram of raw spinach
- some grated Pecorino
- 2 Buffel mozzarella
- some crushed walnuts
Boil the peas on water. Meanwhile turn your raw zucchini into spaghetti strings (I used my Spirooli). Mix the 'spaghetti' with the basil pesto and set it a side.. Grab a big flat plate and spread out the raw spinach evenly. Divide the 'spaghetti' on top of the spinach. Make sure the peas are cooled of before adding them. We're almost there.. use your fingers to squash the mozzarella in nice bits and devide them over the rest. At last sprinkle the walnuts and pecorino on top and TADAAAAA... a stunning looking delicious pasta which is super healthy.
TIP: There's no need for any extra seasoning like salt or so..as the basil pesto and the pecorino will give that extra pinch the dish needs. If you like you do can add some freshly grinded pepper.