Zucchini Noodles with Pea Pesto

About this recipe

Zucchini noodles with pea pesto is the dish that proves low-carb eating needn't feel punishing—it's the kind of plate that makes you forget the compromise. The pea pesto is where the magic lives: sweet frozen peas bulk out the sauce, cut the cost of pine nuts, and give a vivid chartreuse colour that basil alone cannot achieve. The result feels indulgent, verdant, and completely plant-forward. Here's why this works where many zoodle dishes fail: the peas bring a subtle earthiness that pesto usually lacks, and their natural sweetness balances the basil's peppery edge. Walnuts (cheaper than pine nuts, equally delicious) add a subtle bitterness and depth. Parmesan provides an umami anchor—though nutritional yeast works just as well for the vegan version. The chickpeas scattered on top aren't decoration; they're the protein structure that makes this a complete meal, not a side. The most common zoodle mistake is drowning them. Salt the spiralised courgettes, let them weep for 5 minutes, then pat them thoroughly dry with kitchen towel. Barely warm them through—a quick 60-second toss off heat with the pesto is enough. They should still have spring and crunch, not collapse into watery mush. The pesto must be thick, almost paste-like, so it clings to each noodle rather than pooling at the bottom. Eat immediately while the zoodles still have texture and the pesto is vibrant. This isn't a leftover dish—the noodles soften and the pesto oxidizes by the next day. Serve at room temperature with a scatter of cherry tomatoes for sweetness and chilli flakes for heat. A side of crusty bread soaks up any pesto that escapes.