Zucchini pasta with green peas pesto

Ingredients

• 4 pcs Zucchini, peeled, julienned
• 200 g Green peas, fresh, cooked
• 1 pcs Spring onion, white part only
• 4 tbsp Almonds, ground
• 1 sprig Basil, fresh
• 2 tsp Sea salt
• 1 tsp White pepper, fresh ground
• 2 tbsp Olive oil

Method

1. Place the julienned zucchini into a bowl then sprinkle with a pinch of salt. Set aside for a while.
2. Heat 1tsp olive oil in a saucepan and cook the peas. When it's done, take off from heat.
3. Put the peas, spring onions and spices into the food processor, reserving 2 tablespoons of peas for later.
4. Blend the ingredients well to het a creamy consistency.
5. Drain the liquid from the zucchini.
6. Serve the spaghetti topped with pesto and reserved peas.
7. Decorate with fresh basil leaves.