Roasted Poblano pesto zoodles are a light, fresh tasty take on pesto pasta, perfect for a spring or summer meal. With arugula, poblano peppers, basil and cilantro, this pesto has some zippy heat and incredible summery taste. A low carb gluten free vegetarian dish to make for an easy weeknight dinner. Vegan option too!
Poblano pesto zoodles, OMG delicious and just pure genius!That roasted pobblano pesto… I CAN’T EVEN BEGIN to describe my love.
You see, I’ve been on a fresh, light food kick for a few weeks now. Well, minus the meatloaf. But I think it’s about time to shed some of that winter worry and get back to what matters – family and good, fresh, healthy food, am I right? Maybe now that the husband is coming home I should to lay off the cookie dough for a while. If you missed that confession, just see my behind the scenes post. Haha!
And just in time for all that light, fresh spring food comes my friend Jessica Merchant’s (How Sweet Eats) new cookbook, The Pretty Dish. Just from the cover, it’s stunning. I mean, WOW! Bright, beautiful, happy photography and totally DELICIOUS food!
Of course I went straight for the poblano pesto zoodles because I’m on a HUGE pesto kick. Um, just wait till next week and you’ll see why. Anyways, this sounded outrageously good and GAH, it sure delivered. With a little heat from the poblanos and an infusion of herby flavor from arugula, basil, and cilantro, it tasted fresh, summery, and a little zippy.
On a side note, this pesto zoodles recipes happens to be one of the most made recipes on Pretty Dish so far!
I don’t blame everyone for wanting to make this pesto zoodles dish. I’m keeping it on rotation all summer here at the Cotter household.
Now let’s talk more about Jessica’s book, mmmk? The Pretty Dish, it’s one of those cookbooks full of healthy comfort foods, and there’s a lot packed in, so you’ll always find something to make. By the way, that hummus is soooo amazing! Oatmeal station? Yup, Jessica’s on it. She’s also got a DIY beauty section, and I’m eyeing the face scrub recipe. Believe me, there’s MORE. The Pretty Dish has a little of everything you’d want in a cookbook, and it’s FUN, pretty, and healthy – what more could you ask for?
And, just to encourage any pesto-haters, you’ll want to give this poblano pesto recipe a try. I have a friend who is a pesto-hater, seriously, and she totally fell in LOVE when I made her this. It’s also loaded with vitamin C and powerful antioxidants just in case you want me to get all nutritional nerdy on you. Heck, I even give you a vegan option! So go make this AMAZING pesto, you will LOVE it too!
Ingredients in this Pesto Zoodles Recipe:
Made with simple Ingredients you probably already have …
- Poblano Peppers
- Olive oil
- Parmesan (Vegans sub with Nutritional Yeast)
- Basil Argula
- Pepper and salt
These pesto zoodles are a light, fresh tasty take on pesto pasta. Perfect for a low carb spring or summer meal. With arugula, poblano peppers, basil and cilantro, this pesto has some zippy heat.
- 2 poblano peppers
- 1/2 cup fresh arugula
- 1/2 cup fresh basil
- 1/4 cup fresh cilantro
- 1/4 cup grated Parmesan cheese (Or Nutritional Yeast for Vegan option)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoon olive oil
- 2 medium zucchini squash
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- Pinch of crushed red-pepper flakes
- Juice of 1/2 lemon
- Torn fresh basil, for topping
- Grated Parmesan cheese, for topping (Nutritional Yeast for Vegan option)
To Make the Poblano Pesto:
- To roast the poblano peppers, preheat the broiler. Remove the core and seeds from the peppers and slice into pieces. Lay the pieces on a baking sheet. Broil skin side up for about 10 minutes, or until the skins are completely charred and black. Broiling time can vary, so check every 2 minutes or so. Immediately remove the peppers from the oven and use kitchen tongs to quickly place them in a resealable plastic bag. Seal the bag and set aside for 20 to 30 minutes, or until softened.
- Remove the peppers from the bag. Peel off and discard the skin. It’s okay if a little bit of char remains as it adds to the flavor.
- In a food processor, combine the peppers, arugula, basil, cilantro, Parmesan, salt and black pepper. Process until the mixture is combined, then stream in the olive oil with the processor running.
To Make the Zoodles:
- Spiralize the zucchini into noodles. In a large skillet, heat the olive oil and butter over medium-low heat. Add the garlic and red-pepper flakes and cook for 1 minute, then stir in the lemon juice. Add the zoodles and toss well to coat. Cook, tossing often, for 5 to 6 minutes, or until the zoodles soften slightly. Add in the poblano pesto and toss well. Cook for 5 minutes, or until warmed. Serve immediately with basil and Parmesan.
Vegan option: Replace the parmesan in the pesto with nutritional yeast
Tip: If you’re just getting into zucchini noodles, try combining them with gluten free pasta. Use half regular gluten free pasta, half zucchini noodles, and toss. It’s a great way to incorporate more veggies and lighten up the meal.
Adapted from The Pretty Dish Cookbook
Keywords: pesto, zoodles, zucchini noodles, roasted peppers
Alright my friends, have a lovely weekend! I will catch up next week when the Superfood Meal plan challenge starts.
For now, I’m off to Napa for a conference and to celebrate the Kiwi’s 36th bday!! Wow, we’re old, but in a fresh kind of way.
Favorite type of pesto? Hook me up!