Zucchini Noodles with Walnut Rocket Pesto

5 Mins Prep + 5 Mins Cooking

Serves 4 | Energy 1161kjs Protein 8.2g Fat 24.3g Carbs 4.5g Fibre 4g

INGREDIENTS

3 x large zucchini

250g cherry tomatoes, halved

¼ tsp dried chilli flakes

Shaved parmesan and cracked

pepper to serve

Walnut Rocket Pesto

100g rocket, trimmed

½ cup grated parmesan

⅓ cup olive oil

1/3 cup walnuts, toasted

2 cloves garlic, crushed

2 tbsp lemon juice

INSTRUCTIONS

1. Using a vegetable spiraliser, cut zucchini into long spirals.

2. Heat a large non-stick frying pan over a medium heat and add olive oil. Add tomatoes and chilli. Cook, stirring, for about 2 mins, or until soft.

3. Stir pesto into tomato mixture until hot. Add zucchini and toss until heated through. Remove from the heat.

4. Serve immediately, garnished with parmesan and cracked pepper.

Walnut Rocket Pesto

1. Place all ingredients in a food processor. Process until smooth.