Try adding in some thinly sliced onion or chopped tomatoes!
For the Zucchini Noodles
2 medium zucchini
1/4 teaspoon salt
1/2 tablespoon extra-virgin olive oil
½ cup pesto
For the Arugula Pesto
1/2 cup walnuts
1 clove garlic, peeled
1/2 cup canola or olive oil
2 Tbsp fresh lemon juice
1/3 cup grated Parmesan cheese
salt to taste
Combine arugula, walnuts, cheese, garlic, and lemon juice in a food processor. Process for a few seconds until coarsely ground. With the food processor running, slowly drizzle in the oil until the mixture is almost smooth, with just a little texture. Add salt to taste.
Cut zucchini into long strands with a spiralizer, mandolin, or vegetable peeler.
Set noodles in a large colander. Sprinkle ½ teaspoon salt on top and toss to coat. Let sit 10 minutes.Rinse and drain well, gently squeezing out the excess moisture.
Transfer the zucchini to a large bowl and drizzle with olive oil; toss to coat.
Add pesto and toss to coat evenly.