This spiralized summer squash recipe is perfect for easy summer cooking and entertaining.
I created this recipe one afternoon with just a few ingredients I had in my kitchen. I love challenging myself to cook with ingredients I already have on hand, so that I don’t have to run out to the grocery store. At the time, my veggie spiralizer was still fairly new in my kitchen and I wanted to put it to work, so I came up with this simple veg noodle dish. Pair it with a cool crisp summer sauvignon blanc and good friends!
- For the pasta:
- 1 1/2 cup of fresh peas or you can use frozen
- 3/4 cup pine nuts
- 4 cups arugula leaves
- 3/4 cup of olive oil plus more for drizzling
- 1/2 teaspoon of finely chopped garlic
- zest of 1 lemon
- 3 tablespoons of lemon juice
- 1/2 cup of vegan parmesan cheese see recipe below
- sea salt and pepper
- 12 oz of tagliatelle pasta
- 3 firm fresh medium zucchini or yellow squash spiraled or cut thin on a mandolin
- For the Vegan Parmesan Cheese
- 3/4 cup raw cashews
- 3 tablespoons of nutritional yeast
- 3/4 sea salt
- Bring a medium size pot of water to boil. Add peas and parboil for about 1 minute, until just bright green and tender (don’t overcook). Drain in a colander and run cold water over them to stop the cooking.
- Finely chop pine nuts (or use a small food processor). Scrape into a large bowl.
- In a food processor gently purée 3/4 cup of peas. Scrape into bowl with pine nuts.
- In same food processor pulse 2 cups of arugula until roughly chopped (avoid the temptation to overdo it, go for a rough chop). Add to bowl with pine nuts and peas.
- Stir in 3/4 cup of olive oil, finely chopped garlic, lemon zest, lemon juice, and vegan parmesan cheese. Season with salt and pepper to taste.
- Bring another large pot of water to boil. Cook tagliatelle until al dente. Drain.
- Meanwhile, spiralize your squash.
- Add pasta, squash, remaining peas, and arugula to bowl with pesto. Toss evenly to coat. Season with salt and pepper to taste. Finish with a little more olive oil if necessary. Garnish with pine nuts.
- For the cheese:
- Place all ingredients in a food processor and pulse until a fine meal is formed. Store covered in refrigerator. Vegan parmesan cheese will last for several weeks in the refrigerator.