Ham and Pesto Zoodles

Ham and Pesto Zoodles

1 cup fresh basil leaves

1 garlic clove

¼ cup chopped macadamia nuts, toasted

2 tablespoons grated parmesan

1/3 cup extra virgin olive oil

2 tablespoons lemon juice

4 large zucchini, cut into zoodles

½ cup frozen peas

200g thinly sliced ham

½ cup smooth ricotta

2 thick slices crusty sourdough bread, toasted, torn



1.       Combine basil, garlic, nuts and parmesan in a small food processor. Process until finely chopped. With motor operating, gradually add oil and juice until pesto is almost smooth. Season with salt and pepper.

2.       Place zucchini zoodles and peas in a large heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain well.

3.       Place zoodle mixture and pesto in a large bowl. Toss gently to combine. Divide Zoodle mixture and ham among serving bowls. Dollop with ricotta. Sprinkle with chopped toast and extra basil leaves.   


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Midwest Foods Dubbo