once upon a chef

Zucchini Noodles with Pesto & Pine Nuts

What you'll need for Zoodles 

– 3 (about 2½ lbs) large zucchini (larger zucchini make for nicer, wider noodles) – 3 tablespoons homemade or store bought pesto, best quality – 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for serving – 2 tablespoons pine nuts, toasted until golden* – Salt and freshly ground black pepper – 2 tablespoons extra virgin olive oil

Step 1/6

Using a vegetable peeler, press firmly and peel zucchini into long, wide ribbons. Work your way around the zucchini and stop when you get to the seeds.

Step 2/6

Heat the oil in a large non-stick pan over medium-high heat. Add the zucchini “noodles” to the pan. It will seem like a lot. Don’t worry; they’ll cook down.

Step 3/6

Cook the zucchini noodles, stirring gently with tongs, for about 2 minutes, until just softened. Do not overcook.

Step 4/6

Add the pesto, Parmigiano-Reggiano, toasted nuts, 1/4 teaspoon salt, and a few grinds of pepper.

Step 5/6

Toss well, then taste and adjust seasoning, if necessary (be sure to add enough salt to bring out all the flavors).

Step 6/6

Transfer the zucchini noodles to a serving bowl and top with more cheese, if desired. Serve warm or room temperature.