I’m excited! Now that I have been experimenting with many different recipes, I have begun to refine my culinary skills. My husband and I have a large backyard vegetable garden. Cooking and eating fresh vegetables from my garden is something I especially enjoy.
Right now, we have an abundance of pak choy, Genovese basil, and also was given a pile of zucchini from my brother-in-law’s garden. Also, my sister recently gave me her Veggie Bullet for making zoodles. After some practice, I learned to make some pretty cool-looking zucchini zoodles.
Remembering the wonderful American Chef David Chang’s bold culinary adventures in mixing ingredients from different cultures, I created this recipe mixing Asian with Italian cultures. I think it came out stunningly!
Zoodles with Almond Pesto, Pak Choy, and Cherry Tomatoes
6 cups zucchini zoodles
3 pak choy plants
1 cup of cherry tomatoes (I used the sweet orange ones)
1 cup of almond pesto*
2 large or 3 smaller garlic cloves
Heat your frying pan or wok and dribble the oil into the pan. Once the oil is hot, add garlic clove and saute for 30 seconds. Add the pak choy stalks and fry on high heat until soft (one or two minutes) and then add the leaves. Saute this mixture for one minute until the leaves soften. Remove the pak choy from the pan and set it aside. Add a pinch of salt and pepper or a touch of hot chili sauce.
Heat the pan or wok and add the oil. When the oil is hot, add the zucchini zoodles and toss them in the garlicky oil for 2 minutes just until the zoodles are soft but not mushy-watery. Sprinkle with a pinch of salt and pepper.
Place the warm cooked zoodles into a bowl. Top with a spoonful of fresh almond pesto.
Sprinkle garlicky pak choy over the pesto and zoodles. Add a few cherry tomatoes cut in half. Sprinkle with a light touch of Parmesan-Romano cheese.
*Almond Pesto by Marissa Stevens