Unique Recipe Zucchini Noodles with Pesto of garlic scapes and Marcona almonds Delicious

Fast cuisine ultimate Zucchini Noodles with Pesto of garlic scapes and Marcona almonds easy, delicious, practical.

7 ingredients, 4 steps, cooking Zucchini Noodles with Pesto of garlic scapes and Marcona almonds

Good Morning mother, now you get make recipe Zucchini Noodles with Pesto of garlic scapes and Marcona almonds with 7 ingredients and 4 steps. Below this is how to make it, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 7 ingredients and 4 stages of easy cooking Zucchini Noodles with Pesto of garlic scapes and Marcona almonds.

Ingredients all Zucchini Noodles with Pesto of garlic scapes and Marcona almonds

1. You need 2 TBSP. : Kosher Salt.
2. Prepare 4 : ea. Zucchini, spiralized.
3. Prepare 1/2 cup : Garlic pesto with Marcona almonds.
4. You need .25 oz. : Aged Manchego, micro planed.
5. You need : Dill to taste.
6. You need : Extra Virgin Olive Oil from Spain, to taste.
7. It’s : Fresh ground pepper to taste.

If all basic ingredients Zucchini Noodles with Pesto of garlic scapes and Marcona almonds it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.

Stages Cooking Zucchini Noodles with Pesto of garlic scapes and Marcona almonds

1. Bring a large pot of salted water to a boil. Prepare an ice bath
   
2. Blanch the zucchini noodles for 5 seconds, then shock in an ice bath. Transfer to a salad spinner and spin to remove excess water.
   
3. Place the zoodles in a large bowl and drizzle the pesto on top and gently toss with chop sticks or two forks until evenly coated.
   
4. Divide on a large platter and finish with a drizzle of Extra Virgin Olive Oil from Spain, grated Manchego and fresh dill.
   
5. Finish and Enjoy.

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