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

Without fail cuisine ultimate Zucchini Noodles with Pesto of garlic scapes and Marcona almonds easy, yummy, practical.

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

Good Evening all, at this time you get prepare recipe Zucchini Noodles with Pesto of garlic scapes and Marcona almonds with 7 ingredients and 4 steps. Below this is how to cook, please observe carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not 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 : Kosher Salt.
2. It’s : ea. Zucchini, spiralized.
3. Prepare : Garlic pesto with Marcona almonds.
4. Prepare : Aged Manchego, micro planed.
5. Prepare : Dill to taste.
6. It’s : Extra Virgin Olive Oil from Spain, to taste.
7. Prepare : Fresh ground pepper to taste.

If all material requirements Zucchini Noodles with Pesto of garlic scapes and Marcona almonds it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Step by Step 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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