Spiralized Summer Squash Recipe with Tagliatelle, Peas, and Arugula Pesto (Vegan)

Spiralized Summer Squash Recipe with Tagliatelle, Peas, and Arugula Pesto (Vegan)

Here's what to do with your summer squash.
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Photo by Laura Klein

Here's what to do with your summer squash.

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!

spiralized summer squash with peas tagliatelle peas arugula

Ingredients

  • 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

Preparation

  1. 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.
  2. Finely chop pine nuts (or use a small food processor). Scrape into a large bowl.
  3. In a food processor gently purée 3/4 cup of peas. Scrape into bowl with pine nuts.
  4. 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.
  5. 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.
  6. Bring another large pot of water to boil. Cook tagliatelle until al dente. Drain.
  7. Meanwhile, spiralize your squash.
  8. 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.
  9. For the cheese:
  10. 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. 

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