4 medium zucchini
1 punnet cherry tomatoes
3 tbsp organic pesto
Salt and freshly ground black pepper, to taste
Extra virgin olive oil (optional)
Pine nuts, for topping (optional)
Use a julienne peeler to slice the zucchini into noodles, stopping when you reach the seeds. Set aside.
If roasting tomatoes, place onto a rimmed baking sheet and drizzle with...
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