how to make perfect Zucchini spaghetti with pea pesto

[Hey] good to see you!, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini spaghetti with pea pesto. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini spaghetti with pea pesto is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini spaghetti with pea pesto is something that I’ve loved my entire life.

Table of Contents


  • 1 tablespoon olive oil
  • 2 garlic cloves, chopped
  • 1 cup Coles Brand Australian frozen peas
  • 1/2 cup chicken stock
  • 300g spaghetti
  • 1 cup fresh mint leaves
  • 3/4 cup grated parmesan, plus extra to serve
  • 1/2 cup blanched almonds, toasted, plus 1 tablespoon extra, to serve
  • 1/4 cup extra virgin olive oil
  • 4 large zucchinis


  • Step 1
    Heat oil in a small saucepan over medium heat. Cook garlic for 1 min until fragrant. Add peas and stock and simmer for 2-3 mins, until tender. Cool.
  • Step 2
    Meanwhile, cook spaghetti in a large pan of boiling salted water according to packet directions. Drain.
  • Step 3
    Place pea mixture, mint leaves, parmesan and almonds in a food processor. Process until finely chopped. Season well, add olive oil and process until combined.
  • Step 4
    Using a mandolin or grater, cut zucchinis lengthways into long julienne. Place in a large bowl with pesto and spaghetti and toss to combine. Serve topped with extra grated parmesan and almonds.

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