Creamy Pesto Zoodles

Name: Creamy Pesto Zoodles
Yield: 4
Ingredients: 1 cup packed basil leaves; ⅓ cup chopped walnuts; Zest of one lemon; 2 cloves garlic; 1 tablespoon extra virgin olive oil; ½ cup Cabot Plain Greek Yogurt; 2 ounces Cabot Alpine Cheddar, crumbled; salt and pepper, to taste; 3 (9 to 10 ounce each) medium zucchini; 2 tablespoons extra virgin olive oil; 1 ounce Cabot Alpine Cheddar, crumbled for serving

Servings

4

Ingredients

Pesto:

1 cup packed basil leaves
⅓ cup chopped walnuts
Zest of one lemon
2 cloves garlic
1 tablespoon extra virgin olive oil
½ cup Cabot Plain Greek Yogurt
2 ounces Cabot Alpine Cheddar, crumbled
salt and pepper, to taste

Zoodles:

3 (9 to 10 ounce each) medium zucchini
2 tablespoons extra virgin olive oil
1 ounce Cabot Alpine Cheddar, crumbled for serving

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Directions

COMBINE basil, walnuts, lemon zest, garlic, olive oil, yogurt and cheddar in your blender or food processor.
BLEND or process just until combined into a coarse, but creamy paste. Add salt and pepper to taste.
Create zoodles, or noodles, with the zucchini using either a spiralizer or a mandolin with a julienne attachment.
HEAT 2 tablespoons of olive oil in a large sauté pan. Add the zoodles and gently cook for just about 4 to 5 minutes over medium-high heat, tossing frequently. Remove the pan from the heat and add the pesto sauce. Toss until the zoodles are well coated.
SERVE with additional crumbles of cheddar.