Peanut Thai Zucchini Noodles
Fresh Peas (divided)
Lime (zested and juiced)
Extra Virgin Olive Oil
Red Pepper Flakes (to taste)
Saute noodles in a frying pan with a bit of olive oil before serving.
To create the pesto, combine basil, peanuts, half of the peas, ginger, lime juice,
lime zest, tamari, olive oil and sesame oil in a food processor. Add water, blend
until smooth and set aside. (Note: You may need to add extra warm water 1
tablespoon at a time to reach desired consistency.)
Use a spiralizer to turn the zucchini into noodles. (If you don't have a spiralizer,
you can use a box grater to create noodles.)
Toss the noodles in desired amount of pesto, add the remaining peas and then
divide into bowls. Garnish with chopped peanuts, red pepper flakes and left
over basil leaves. Enjoy!