RECIPES

Zucchini Noodles with Pisto of garlic scapes and Marcona almonds

Return recipes

Preparation:

  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.

Zucchini Noodles with Pisto of garlic scapes and Marcona almonds

 

Zucchini Noodles with Pisto of garlic scapes and Marcona almonds

 

Recipe Credit: Seamus Mullen, as presented at the 2019 Menus of Change® Leadership Summit.
Published with permission of the author. All rights reserved.

30 min
Easy

Ingredients

Nº de raciones: 10

Related recipes

Delicious recipes made with olive oils from Spain.
Vegan Holiday Hummus Platter
15 min
Medium
Tradicional Spanish Paella
30 min
Medium
Huevos rancheros recipe
15 min
Easy
Orly scallops with a sweet and sour sauce
30 min
Medium
Louisiana Jambalaya
30 min
Easy
Red mullet soup with olive oil
60 min
Medium
Ultimate brownies
30 min
Medium
Coffee granita with olive oil
60 min
Easy
Shrimp Aguachile
15 min
Easy
Fried fish ears
15 min
Easy
Spanish garlic chicken
60 min
Medium
Pickled tuna
30 min
Easy