HAM AND MACADAMIA PESTO ZOODLES
SERVES 4 PREP 20 MINUTES
1 cup firmly packed fresh basil leaves, plus extra leaves, to serve 1 garlic clove, chopped ¼ cup chopped macadamia nuts, toasted 2 tablespoons grated parmesan ¹⁄³ cup extra virgin olive oil 2 tablespoons lemon juice 4 large zucchini, cut into zoodles (see notes) ½ cup frozen peas 200g thinly sliced leftover leg ham ½ cup smooth ricotta 2 thick slices crusty sourdough bread, toasted, torn
1 Combine basil, garlic, nuts and parmesan in a small food processor. Process until finely chopped. With motor operating, gradually add oil and juice until pesto is almost smooth. Season with salt and pepper. 2 Place zucchini zoodles and peas in a large heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain well. 3 Place zoodle mixture and pesto in a large bowl. Toss gently to combine. Divide zoodle mixture and ham among serving bowls. Dollop with ricotta. Sprinkle with chopped toast and extra basil leaves. Serve. NUTRITION: (per serve) 2088kj; 35.8g fat; 8.4g sat fat; 21.9g protein; 18.7g carbs; 7.4g fibre; 45mg chol; 985mg sodium.