Zucchini Noodles with Arugula and Walnut Pesto

Method

1. 1

   Preheat the oven to 180°C. Halve the cherry tomatoes, arrange them on a baking sheet with a drizzle of oil and salt, and roast for 15 minutes.

2. 2

   Meanwhile, wash the zucchini and spiralize them (or julienne them with a vegetable peeler). Set aside.

3. 3

   Make the pesto: in a food processor, blend the arugula, walnuts, peeled garlic, oil and a pinch of salt until creamy. Add 1-2 tablespoons of water if needed.

4. 4

   Heat a nonstick pan and sauté the zucchini noodles over medium-high heat for 2-3 minutes, without letting them go soft.

5. 5

   Stir the pesto into the sautéed zucchini, mix well and turn off the heat.

6. 6

   Plate the zucchini noodles, add the confit tomatoes and finish with Parmigiano shavings (if using) and black pepper.