Pesto Zucchini Noodles with Cannellini Beans and Sundried Tomatoes

Name: Pesto Zucchini Noodles with Cannellini Beans and Sundried Tomatoes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Serves 2
Cuisine: Italian
Ingredients: Fresh basil leaves, for garnish; 1½ cups (280 g) cooked cannellini beans, or 1 (15-ounce/425-g) can cannellini beans, drained and rinsed; ¼ cup (30 g) sun-dried tomatoes, drained if in oil, sliced; ¼ cup (40 g) pitted Kalamata olives (optional); 1½ cups (220 g) cherry tomatoes, halved; 1 handful (about ¼ cup/15 g) baby arugula; Olive oil, if needed; ¼ cup (60 ml) Tastes Like Summer Pesto or store-bought pesto of your choice; 2 zucchini, spiralized or peeled into noodles; 1 handful (about ¼ cup/30 g) walnut pieces; kosher sea salt and Freshly ground black pepper; Cashew–Pine Nut Parmesan (optional)

Preparation info

Serves
2

Difficulty
Easy
Ready in
10 min

Appears in

Pescan

By Abbie Cornish and Jacqueline King Schiller

Published 2019

About

Jacq: This is one of the recipes that falls into a category I like to call Real Food Fast. It takes less than ten minutes to make, is light and nourishing, and makes you feel great after you eat it. It gives you a wonderful balance of vitamins, plant protein, fiber, and healthy fats, and, perhaps most important, is super tasty!

Ingredients

2 zucchini, spiralized or peeled into noodles
¼ cup (60 ml)

Method

Heat a large skillet or sauté pan over medium heat. Add the zucchini noodles, pesto, cherry tomatoes, and olives, if using, and gently toss. If the pesto is too thick to coat the noodles, add a splash of oil. Cook for 2 minutes, then add the sun-dried tomatoes and beans and lightly toss again. Once the beans are heated through, about 1 minute more, turn off the heat. Throw in the arugula and to