Pesto Zoodles with Fresh Peas & Bacon

Update: I added new pictures to this post on 5/11/2018. The recipe is the same :) So yummy! 

Pesto Zoodles with Fresh Peas & Bacon

Around this time of the year, every year, I go on a pesto rampage. Last year it was this cheesy pesto scramble and this pesto chicken salad. This year it's pesto zoodles with fresh peas and bacon. 

And it's the best thing I’ve eaten all month

Is there anything not to love about long, slurpy noodles coated in pesto? Crunchy bits of bacon and starchy peas? This is the best thing I’ve eaten all month, and I’m not exaggerating. 

Normally, noodles drenched in this much pesto and served with generous amounts of bacon would be quite a heavy dish, but this is where the zoodles come in: hellooooo zoodles! (Have you noticed I love zoodles yet?) Since zoodles are made of zucchini, you can smother them in pesto and toss in the bacon and still end your meal without that heavy I-just-ate-is-it-nap-time-now feeling. 

Jump into pesto season with me while it's here! 

Pesto Zoodles with Fresh Peas & Bacon
Pesto Zoodles with Fresh Peas & Bacon

Pesto Zoodles with Fresh Peas & Bacon

Published June 22, 2017 by
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Serves: 4   |    Total Time: 30 minutes



Ingredients:

  • 3 medium zucchini
  • 1 teaspoon coconut oil
  • 1/4 cup pesto sauce (homemade or store bought)
  • 1 cup green peas (frozen or fresh)
  • 8 ounces bacon, cooked and crumbled into bite sized pieces

Directions:

  1. Heat 1 teaspoon coconut oil in a skillet over medium heat. When the oil glistens, add the peas, and cook for 3 minutes, stirring occasionally, until bright green.
  2. Spiralize the zucchini into zoodles with a Spiralizer. Pile the zucchini noodles into a skillet and place the lid on (they will cook down). Cook for 5 minutes, and then add the pesto, stirring and turning the noodles to coat them in pesto. Top with bacon, and toss everything one more time to combine.
  3. Serve hot (leftovers are also good cold!)

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Swoodles & Shrimp in Roasted Garlic Avocado Cream Sauce (Paleo)

Sweet Potato Noodles Shrimp Avocado Cream Sauce Paleo

There was a plan. The ingredients in the fridge were destined to become something special. As is typical for me, these plans involved pesto. But then, something came over me. I went into the fridge for pesto and came out with avocado. Next thing I know I'm roasting garlic and blending them both into cream sauce, adjusting the consistency, adding a dash of salt here and there. 

When it came to making the "noodles" for this dish, I grabbed the spiralizer (I use this one), which I keep stacked on top of the waffle iron in the corner cupboard or our little rental kitchen. The plan was zoodles, but it happened again: when I reached for the zucchini I came back with sweet potatoes. They spiralized just as well, and then I tossed them in avocado oil and threw them in a skillet on the stove. The swoodles sizzled and popped as the stove got hot, and I occasionally stirred. In some spots the swoodles became crisp, in others they turned golden, caramelizing as sweet potatoes do. As they softened they tempted me to eat them straight from the pan, but I refrained--mostly.

The timer on the oven when off and I pulled the shrimp out and set them aside. Now for the final test: did my random impulses really know best this time around? 

Roasted Shrimp

From the cupboard, I grabbed a bowl (a bowl is best when you want heaping amounts of sauce). Using the closest utensil, I piled on the swoodles and then poured too much just the right amount of sauce over them. Finally, I added a few crisped shrimp. A fork. One giant bite. Ding! Yup, sometimes, your impulses know best. This one's a winner.

Sweet Potato Noodles Shrimp Avocado Cream Sauce Paleo
Sweet Potato Noodles Shrimp Avocado Cream Sauce Paleo
Sweet Potato Noodles Shrimp Avocado Cream Sauce Paleo

Swaddles & Shrimp in Roasted Garlic Avocado Creamy Sauce (Paleo)

Paleo, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

The creamy sauce for this pasta is lusciously creamy, thanks to the avocado. Roasted garlic adds a burst of flavor. I would put this sauce on just about any kind of pasta/zoodles, to be honest.

Serves: 2   |    Total Active Time:



Ingredients:

    Sauce:
  • 1/2 avocado (large)
  • 1/2 - 3/4 cup almond milk
  • 2 large cloves garlic, minced (3-4 small)
  • 1 teaspoon avocado oil
  • 1/2 teaspoon salt

  • Swoodles:
  • 2 large sweet potatoes
  • 1 tablespoon avocado oil

  • Shrimp:
  • 1/2 pound shrimp, tail-on, raw
  • 2 tablespoons lemon juice
  • 2 tablespoons avocado oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch paprika
  • 1 clove garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons hot sauce (such as Tabasco)
  • 2 tablespoons minced parsley

Directions:

  1. In the morning, prepare the marinade for the shrimp: combine all ingredients for the shrimp in a ziplock bag, and add the shrimp. Close bag, squeezing out any air, and place in fridge for 6-8 hours.
  2. When ready to prepare: preheat over to 400°F. Strain liquid from shrimp and discard. Spread shrimp out on cookie sheet. Place cookie sheet in oven and cook for 6-8 minutes. Once cooked, set aside to cool for a moment.
  3. While the shrimp cooks, spiralize the sweet potatoes. Then, toss the swaddles in avocado oil and place in skillet over medium heat. Stir occasionally.
  4. Prep the sauce: sauté the minced garlic in oil in a small pan until fragrant and browning. Then scrape into blender. Scoop avocado flesh into blender, along with 1/4 cup almond milk and salt. Puree. Now, add a small amount of almond milk at a time, blending in between additions, until desired sauce consistency is reached (if you prefer a thinner cream sauce, add more, if you prefer thicker, add less).
  5. To serve: dish a pile of swaddles into bowls or onto plates. Top with a generous amount of sauce, and then a few shrimp.

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