Hey from Christchurch!
It only took me two tries to get here and I'm a day later than I planned, but I made it! One more new city to explore, then it's back to Sydney and then SF. I'm not quite ready to head home but I am more than ready to enjoy slightly warmer temperatures tomorrow. You guys, Queenstown was COLD.
But it was ok, I didn't let near freezing temps stop me from enjoying some outside time in the mountains, and if I couldn't feel my face or my feet for some of it, that was ok, there was plenty of wine to warm me up! So, so much good wine.
I might miss the wine the most when I go home. I came thisclose to shipping myself a case of some NZ pinot noirs and sauvignon blancs, but then I remembered that I don't actually have to "start building a cellar" no matter what the guy at the winery on Waiheke told me, and I just bought myself a vacation to New Zealand anyway so am currently b-r-o-k-e.
Which reminds me, anyone in the market to buy 8 bajillion photos of Hobbit holes? I've got some, if you are...
Anyway, I'll get into my New Zealand adventures another time, but ironically, I had this lovely dish of zucchini noodles and burrata all teed up to go, ironic because two nights ago I ordered "sauteed greens" at a tapas place and was given a lovely dish of green veggies very similar to this, sans the burrata. Why they were proudly serving summer veggies (that were in no way greens) in winter I don't know, but at least I have the recent taste of zucchini and peas on my mind to help me convince you that you need to try these zoodles ASAP. I mean, fresh zukes and peas sauteed up in no time flat, tossed in pesto and garnished with cool, creamy, burrata and breadcrumbs? If you are mid-summer in the northern hemisphere I assume you're thinking already of how much time sweating at the stove this can save you.
But the star of this dish is really the pesto. I know, I know, usually it's the burrata. But that curd pouch has got second billing here, because this sauce is something great, a lighter, cheese and nut free version of pesto that is a great summertime companion to veggie noodles, regular noodles, or anything you want to dump a fresh, herby mix on.
And it's perfect if you've got too many herbs left from all your recipes that call for 2 tablespoons of minced fresh parsley or 5 chiffonaded mint leaves. Just whiz up the leftover bunch with some olive oil and garlic and you've got yourself a pesto, baby. And if you can find it, throw in some sorrel too for that lemony kick. Did I mention it freezes, too? It does, so go nuts (free) with all kinds of flavor combos.
All the Herbs Pesto Zoodles with Peas & Burrata
- 2 1/2 cups of herbs of choice (mint, basil, parsley, sorrel, etc)
- 1/2 cup olive oil
- salt, to taste
- 1 tbs white vinegar or lemon juice
- 2 cloves garlic
- 1/4 cups breadcrumbs
- 1 tbs butter
- 4 zucchini
- 2 cups frozen peas
- 2 burrata "purses", divided into halves
- olive oil
- chili flake
- Blend all herbs, olive oil, salt, vinegar, and garlic until smooth. Taste and add salt if needed. Set aside.
- Saute breadcrumbs in the butter until toasted and crispy, set aside.
- Shred zucchini into noodles, heat a little olive oil in a large pan. When shimmering, add zucchini and cook for a minute or so, then add peas and cook for another minute or two.
- Toss zucchini and peas with the pesto, then divide into 4 servings. Top with breadcrumbs and burrata, and drizzle with olive oil, salt and pepper, and chili flake. Serve immediately.