Last week (one of the hottest weeks ever in life) I made pot pies, otherwise known as a hot and hearty winter dish. So for my lunch today I thought I'd redeem myself with something a little lighter. And colder.
On today's menu (challenge no. 20) is zucchini pasta with peas and asparagus, tossed in an avocado sauce. To make the noodles, I opted for a vegetable peeler, which made fettuccine-like noodles out of the zucchini. You can also use a spiralizer or whatever fancy schmancy robot noodle maker you happen to have in your kitchen.
1 large zucchini
pinch of salt
1/2 cup peas
1/2 cup asparagus
6 TBSP water
1 TBSP lemon juice
zest of 1 lemon
1/2 tsp salt
1/4 tsp ground pepper
1 TBSP fresh thyme
Peel the zucchini and noodle-ize them to your liking. Sprinkle with salt and set aside.
Throw the sauce ingredients in a blender and...wait for it...blend. Until smooth.
Blanch the asparagus and peas (I actually just poured boiling water over them in a bowl and let it sit for 2 minutes).
Drain the asparagus and peas and combine with zucchini noodles. Add the dressing and toss to coat.
Do a jig (optional).