Baby-marrow noodles, aka zoodles, are all the rage these days. Apart from being delicious, they’re also far lower in carbs than traditional noodles. These baby-marrow noodles with sun-dried tomato, walnuts and olives make a perfect light, quick and easy supper.
Baby-marrow noodles with sun-dried tomato, walnuts and olives
Bring a pot of salted water to a boil and add 350g baby-marrow noodles to the pot and blanch, 1 minute. Drain and drizzle with olive oil, before tossing with 140g sundried tomato pesto, 2 handfuls sliced sun-dried tomatoes, handful roughly chopped walnuts and a handful green olives. Season with salt and freshly ground black pepper and serve sprinkled with basil leaves and micro herbs, if desired. Add a lemon cheek for squeezing.