Zucchini Pasta With Basil Pesto

This low fodmap, low fat, carb free dish makes for a delicious, high fibre, filling lunch or dinner. If using the jar of basil pesto this dish is ready in under 10 minutes

Ingredients

Either purchase a jar of garlic free basil pesto or make your own as follows:

• 3 cups basil leaves
• ¼ cup walnuts
• ¼ cup pumpkin seeds
• Zest and juice of one large lemon
• ¼ cup extra virgin olive oil
• Salt and pepper to taste

For the noodles

• 4 large zucchinis
• 1 cup cherry tomatoes sliced in half
• ¼ cup pumpkin seeds [toasted if you want an extra crunch]

Method

1. Pesto: combine the basil, seeds, lemon zest and juice, salt and pepper in a food processor and pulse until crumbly
2. Continue to pulse while slowly adding oil until paste like. Set aside in fridge
3. Noodles: spiralize the zucchinis and place on paper towel for 5 minutes to allow moisture to drain. Don't squeeze as this will make them soggy
4. Combine the noodles, pesto, tomatoes and extra pumpkin seeds. Serve