Recipe: Zucchini Noodles with Pesto of garlic scapes and Marcona almonds

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Zucchini Noodles with Pesto of garlic scapes and Marcona almonds.

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Ingredients Zucchini Noodles with Pesto of garlic scapes and Marcona almonds below:

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

Here's how to make Zucchini Noodles with Pesto of garlic scapes and Marcona almonds step by step

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..

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