pesto zucchini noodles with cacio e pepe chickpeas!! throwing it back to the zoodle days helllooo!
I wanted the pesto to have a little bit more of a nutrient boost, so I did half sunflower seeds half fine nuts and half basil half spinach. I kinda missed spiralizing — it reminds me of such an era (aka my come up for those who have been around since 2015!!)
RECIPE (serves 2)
Cacio e Pepe Chickpeas
1 (14.5) oz can chickpeas, rinsed, drained, and patted dry
Drizzle of olive oil
2 tbsp Parmesan
Salt and lots of pepper
Nutrient-Boost Pesto
2 tbsp sunflower seeds
2 tbsp pine nuts
2 cloves garlic, chopped
1 cup basil leaves
1 cup spinach
1/2 cup Parmesan
Juice of 1/2 lemon (plus more, if desired)
1/4 cup olive oil
Pinch of salt
Zoodles
Olive oil
4 medium zucchini
Pine nuts
Parmesan cheese
Preheat oven to 425 F. Add chickpeas to a parchment paper lined baking sheet. Toss in oil, Parmesan, a pinch of salt, and lots of black pepper. Bake for 25-30 minutes or until chickpeas are crispy, flipping halfway through.
Prepare the pesto by adding everything but the olive oil to a food processor. Pulse until ingredients are fine, and then pour in the olive oil while you pulse until smooth.
To prepare the zoodles, cut off the ends of your zucchini, and then cut in half cross wise. Spiralize your noodles, and then pat down with a paper towel. Heat up a a little oil in a pan on medium heat, and then add the noodles. Cook for a few minutes or until noodles are soft and not watery. Remove from head, and mix in a few dollops of pesto (or desired amount).
Transfer to a bowl and top with cacio e pepe chickpeas, and some more pine nuts and parmesan, if desired. Serve warm!