We can’t wait to try this alkalising take on pesto pasta, perfect for a romantic night in - or a dinner party for 10.
2 large zucchinis, julienned or spiral cut, preferably organic
24 fresh pearl onions, peeled (substitute frozen if need be)
2 cups organic frozen peas
3 tbsp fresh mint, roughly chopped
1/4 cup extra virgin olive oil
1 tbsp fresh lemon juice
1/2 tsp maple syrup or 3 drops liquid stevia
pinch himalayan salt or good sea salt
freshly ground black pepper
Using a spiral noodle slicer or a julienne peeler make your noodles from the zucchinis. Place in a medium sized bowl and set aside.
Place the pearl onions in a covered steamer basket over boiling water and steam for 8-10 mins till layers just begin to separate and they appear translucent. (If using frozen pearl onions your steam time will be a little less). Add frozen peas and steam for 2 minutes longer, stirring at the one-minute mark to ensure even cooking.
Remove from heat and pour half the mixture into a small bowl and the other half into your food processor–be sure to divide the onions evenly.
To the food processor, add the olive oil, lemon juice, mint, salt, pepper and maple syrup. Process until creamy but not completely smooth, leaving a little texture.
Now let’s put it altogether. Pour the creamy pea and onion pesto over the noodles, Top with remaining steamed peas and pearl onions. Garnish your bowl(s) with fresh mint and freshly ground pepper.
Source: My New Roots