Basil pesto zucchini noodles
- 4 medium-sized zucchinis, thinly sliced lengthways (you can use a vegetable peeler)
- generous pinch of salt
- 6 rashers streaky bacon
- 125 ml spring onions, sliced into 2-cm lengths
- 500 ml broccoli florets
- 45 ml basil pesto
- freshly grated Parmesan or pecorino cheese for garnishing
The first step is also one of the most important when cooking with zucchinis, and that is extracting the moisture from them.
Place the thinly sliced zucchinis into a bowl and sprinkle liberally with salt. Toss the zucchini pieces so as to coat them as much as possible in the salt. This will draw out the moisture hiding inside. Allow to sit for 15 minutes and then wipe off the salt, squeezing the pieces to extract as much moisture as possible.
While the zucchinis sit for 15 minutes, fry the bacon over medium heat until crisp, turning frequently. Take the bacon out of the pan once crispy and place onto kitchen paper to dry. Crumble the bacon. Remove all but 30 ml (2 Tbsp) of the residual bacon fat from the pan.
Put the pan back onto medium heat. Add the spring onions and broccoli, stirring frequently for 3–5 minutes or until crispy and tender. Add the zucchinis and 30 ml (2 Tbsp) of the pesto, tossing to combine all the ingredients. Taste and add more pesto if needed (I usually do!). The mixture needs 2–3 minutes of cooking in order to warm up.
Garnish with bacon crumbles and freshly grated Parmesan or pecorino cheese and serve.
This recipe is an extract from Jump on The Bant Wagon cookbook by Nick Charlie Key.