Mint Pesto Zucchini Pasta with Goat Cheese
Prep Time 15 minutes mins
Servings 2
- 2 medium zucchinis Blade C
- ½ cup snow peas
- 1/2 cup diced scallions
- ¼ cup crumbled goat cheese 2-3oz
- For the pesto:
- 2 tablespoon minced mint leaves
- 1/2 small avocado peeled, insides cubed
- 1/2-1 teaspoon minced garlic
- zest of 1 small lemon
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons slivered blanched almonds
- 3 tablespoons extra virgin olive oil
- salt and pepper to taste
Place all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust, if necessary.
In a large mixing bowl, place in the zucchini noodles, snap peas and scallions. Pour the dressing over the mixture and toss to combine thoroughly.
Divide the noodle mixture into two bowls and top each equally with goat cheese.