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

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

Published June 22, 2017 by Caitlin Sherwood

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:

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.
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.
Serve hot (leftovers are also good cold!)

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Pesto Zoodles with Fresh Peas & Bacon

Simple Salmon Salad

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Note to self: When using the spiralizer, keep your your hands on the handle. In fact, keep your hands as far from the blades as possible. Especially the day before a climbing trip.

Some lessons, you just have to learn the hard way! This dish was actually not the dish I was making when I sliced my finger, but just thinking about the spiralizer right now has me curling my fingers. It's okay--I'm still going to force my fingers to type out this post, because this recipe is just that delicious. What is it about those long strings that make dinner so much fun?!

Sun Dried Tomato & Sausage Zasta

Published July 29, 2015 by Caitlin Sherwood

Serves: 2-3 | Active Time: 20 minutes

Ingredients:

2 medium or 1 large zucchini

2 cloves garlic, minced

1 teaspoon coconut oil

2-3 Hot Italian Sausages

1/2 cup sun dried tomatoes in olive oil, drained

1/2 cup artichoke hearts, quartered and drained

Sprinkle dried oregano

Sprinkle of red chili flakes

2 sprigs fresh basil, minced

Salt & Pepper to taste

Optional, for serving: grated parmesan

Directions:

Heat the oil in a skillet. Add the sausages and cook until done through. Remove from pan, and set aside for later.
Meanwhile, spiralize the zucchini. Add the zucchini to the pan, along with oregano, red pepper flakes, and basil.
Slice the sausages into bite-sized pieces, and return them to the pan. Place lid on pan and cook for 3-5 minutes, until the zoodles are soft.
Season with salt & pepper to taste, and serve hot topped with parmesan.

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