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