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    Pesto Zoodles


    4 Servings
    salt and pepper
    3 tbspPastene Basil Pesto
    1/2 cupPastene Chick Peas
    4small zucchinis
    1 tbspPastene Italian Extra Virgin Olive Oil
    2 tbspfinely chopped fresh parsley
    salt and pepper


    • Use a julienne peeler or mandoline to slice the zucchini into noodles. 
    • Add olive oil and garlic to a skillet over medium heat. Cook for 3-4 minutes.
    • Add the zucchini pesto noodles to a skillet and sauté them up over medium heat. Then add ¼ cup water and cook until the water is gone. 
    • Add the cherry tomatoes and cook 1-2 minutes.
    • Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with parmesan, if using. 


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