Zucchini Pasta with Peas and a Kale Pesto

These low-carb, beautifully green zoodles are tossed with a special kale pesto and petite peas for a one-of-a-kind spin on vegetarian pasta.

• Preparation Time: 35 mins
• Cooking Time: 11 mins
• Total Time: 46 mins
• Calories: 205 Calories

Ingredients

• 1 clove garlic, minced
• 1 clove garlic, chopped
• ¼ teaspoon red pepper flakes
• 1 tablespoon pine nuts
• 1 tablespoon freshly grated Parmesan cheese
• 5 tablespoons extra-virgin olive oil, divided
• 2 tablespoons kosher salt, divided, or more to taste
• 1 bunch kale, stemmed
• 3 large zucchini, cut into noodle-shape strands
• 7 ounces frozen petite peas

Recipe Instructions

Step 1

Bring a large pot of water and 2 tablespoons salt to a boil. Add kale and cook uncovered until bright green, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain on paper towels.

Step 2

Place kale, pine nuts, Parmesan cheese, and chopped garlic in a food processor. Pulse about 5 times; slowly drizzle in 1/4 cup olive oil. Season with salt.

Step 3

Heat the remaining 1 tablespoon oil in a large saucepan over medium-high heat. Cook and stir the minced garlic and red pepper flakes until the garlic is fragrant, about 30 seconds. Add the zucchini and toss until just tender, about 2 minutes.

Step 4

Remove the saucepan from heat and add peas and the kale pesto; toss to combine.