Pesto Zoodles with Burrata and Tomatoes

I almost forgot that my spiralizer existed. While cleaning my pantry I spotted it sitting lonely up on the top shelf. I promised myself to use it the next week. If you meal plan or prep ahead of time, this dish can come together in five minutes. Otherwise it might take a good twenty minutes or so; Choose wisely. With no cooking at all,  this dish is good way to feel like you are having a big bowl of pasta without the guilt.

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Ingredients (for 2-3 people)

3 zucchini, spiralized

1 to 1 1/2 cup of cherry tomatoes, sliced in half

1 ball of burrata

Pesto

2 cups of fresh basil

1-2 cloves of  garlic (or more, don’t let me stop you)

1/3 cup of toasted nuts (you can use pine nuts, pistachios, almonds or walnuts. Do YOU)

1/2 cup fresh parmesan cheese (grated)

1/2 cup of olive oil

salt and pepper to taste

Chopped pistachios to garnish

Directions

Put your spiralized zucchini in a big bowl.

Throw all the pesto ingredients into a food processor and blend until it’s to your liking.

Spoon as much pesto onto your zoodles for your taste and toss. Your hands are the best tool for this job.

Toss in your tomatoes.

Get your ball of burrata (SO delicious) tear it up and gently drop it all over.

Drizzle with your favorite olive oil and throw on some chopped pistachios. Taste for seasoning and then and serve. Voila.

 

Asparagus with Pesto and Burrata

How have we been eating asparagus without pesto for all these years? Fail! The compliments these two give each other is something from a love story, a perfect pairing.

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Topped with creamy burrata, this is a perfect side dish to anything.

Ingredients

1-2 bunches of asparagus

1/2 lemon

2 Tbs. Olive oil

Salt and pepper to taste

Burrata

Pesto, you’re favorite homemade recipe.

Directions

Begin by making your pesto and set aside.

Preheat oven to 425. Place asparagus on sheet pan and drizzle with olive oil, a good squeeze of lemon and salt and pepper.

Roast for 15 minutes.

Top with burrata and a few spoonfuls  of pesto. Break open that ball of creaminess and dive in.

 

*recipe adapted from The Londoner