4 medium zucchinis
2/3 cup cooked fava beans [edamame or peas work nicely too]
pinch kosher salt
1. If you are using fresh fava beans, follow the instructions here to prepare and cook them, then set them aside.
2. Wash, dry and cut the ends off from the zucchinis. There are a few different methods you can use to make your zucchini noodles and it doesn't mean rushing out to get another kitchen gadget. If you have a julienne slicer [like I used] cut them on a thin setting. You can also achieve the julienne style by using a sharp knife and cutting the zucchini into thin strips, stack them up again and cut again into thin lengthwise strips. You can also make zucchini ribbons by using a traditional kitchen peeler.
3. For raw noodles, spread them out onto towels and sprinkle on a pinch of kosher salt. Let them dry out a bit while you make your pesto.
4. For cooked noodles, boil water with a pinch of kosher salt. Blanch the zucchini for one minute, pull out and immediately submerge them into ice cold water to stop them from overcooking. Once they are cool, drain well and set aside.
Pesto Ingredients:
1 medium avocado
1 cup fresh basil leaves
2 garlic cloves
1 tablespoon flax powder
1/4 teaspoon kosher salt
1 tablespoon fresh lemon juice
3 tablespoons olive oil
1/4 cup filtered water
Place all the ingredients into a food processor or high powered blender. You can adjust the amount of water or oil depending on the consistency you like your pesto sauce. The amounts listed by me produce a light and creamy texture.
Toss the pasta, pesto and fava beans together. Season with sea salt and coarse ground pepper. Serve right away!
LIVING SIMPLY GLUTEN FREE
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