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Pesto Zucchini Noodles with BurrataPesto Zucchini Noodles with Burrata

Pesto Zucchini Noodles with Burrata

A fresh herb pesto with nutty Gouda and a creamy burrata topping is not only delicious, but also makes this a beautiful meatless main or side dish.
Recipe provided by the Dairy Farmers of Wisconsin
Recipe provided by the Dairy Farmers of Wisconsin
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Recipe - WOODBURY (+Wines & Spirits)
Recipe: Pesto Zucchini Noodles with Burrata
Pesto Zucchini Noodles with Burrata
Prep Time10 Minutes
Servings6
Cook Time35 Minutes
Ingredients
1/2 cup dry roasted almonds
2 ounces Gouda cheese, shredded (about 1/2 cup)
1/4 cup fresh basil leaves + more for garnish
1/4 cup fresh mint leaves + more for garnish
1/4 cup fresh parsley leaves + more for garnish
1 garlic clove, coarsely chopped
1/2 cup plus 2 teaspoons olive oil, divided
Salt, to taste
Pepper, to taste
6-8 medium zucchinis
8 ounces BelGioioso Burrata cheese
Chopped dry roasted almonds, for garnish
Directions
  1. Place the almonds, Gouda, basil, mint, parsley and garlic into a food processor; cover and pulse until finely chopped. While processing, slowly drizzle in 1/2 cup olive oil until smooth, adding more olive oil, if necessary, until the desired consistency is reached. Season with salt and pepper to taste. Set aside.
  2. Trim zucchini ends; halve zucchini widthwise. Slice zucchini with a spiralizer into thin, long “noodles” and place on a paper towel-lined plate.
  3. Sauté zucchini in remaining olive oil, in batches, in a large skillet over medium-high heat for 2-3 minutes or until crisp-tender. Transfer to a large bowl.
  4. Add 3-4 tablespoons reserved pesto; toss to combine, adjusting amount of pesto as desired. Save any remaining pesto for a different recipe. Season with salt and pepper to taste.
  5. Top each serving with burrata. Garnish with fresh herbs and almonds.
10 minutes
Prep Time
35 minutes
Cook Time
6
Servings

Directions

  1. Place the almonds, Gouda, basil, mint, parsley and garlic into a food processor; cover and pulse until finely chopped. While processing, slowly drizzle in 1/2 cup olive oil until smooth, adding more olive oil, if necessary, until the desired consistency is reached. Season with salt and pepper to taste. Set aside.
  2. Trim zucchini ends; halve zucchini widthwise. Slice zucchini with a spiralizer into thin, long “noodles” and place on a paper towel-lined plate.
  3. Sauté zucchini in remaining olive oil, in batches, in a large skillet over medium-high heat for 2-3 minutes or until crisp-tender. Transfer to a large bowl.
  4. Add 3-4 tablespoons reserved pesto; toss to combine, adjusting amount of pesto as desired. Save any remaining pesto for a different recipe. Season with salt and pepper to taste.
  5. Top each serving with burrata. Garnish with fresh herbs and almonds.