How to Cook Tasty Zucchini Noodles with Pesto of garlic scapes and Marcona almonds

Zucchini Noodles with Pesto of garlic scapes and Marcona almonds.

You can cook Zucchini Noodles with Pesto of garlic scapes and Marcona almonds using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Zucchini Noodles with Pesto of garlic scapes and Marcona almonds

1. It's 2 TBSP. of Kosher Salt.
2. You need 4 of ea. Zucchini, spiralized.
3. Prepare 1/2 cup of Garlic pesto with Marcona almonds.
4. You need .25 oz. of Aged Manchego, micro planed.
5. Prepare of Dill to taste.
6. You need of Extra Virgin Olive Oil from Spain, to taste.
7. Prepare of Fresh ground pepper to taste.

Zucchini Noodles with Pesto of garlic scapes and Marcona almonds instructions

1. Bring a large pot of salted water to a boil. Prepare an ice bath.
2. Blanch the zucchini noodles for 5 seconds, then shock in an ice bath. Transfer to a salad spinner and spin to remove excess water..
3. Place the zoodles in a large bowl and drizzle the pesto on top and gently toss with chop sticks or two forks until evenly coated..
4. Divide on a large platter and finish with a drizzle of Extra Virgin Olive Oil from Spain, grated Manchego and fresh dill..