RECIPES

Pesto Zucchini Noodles with Burrata

Pesto Zucchini Noodles with Burrata
Active Time
30 Minutes
Servings
4

Ingredients

Cheese

Ingredients List

A fresh herb pesto with nutty gouda and a creamy burrata topping is not only delicious but also makes this a beautiful meatless entrée or side dish.

Instruction

  1. Place almonds, gouda, basil, mint, parsley and garlic in a food processor; cover and pulse until finely chopped. Slowly drizzle in 1/2 cup olive oil; puree until mixture is smooth, adding more olive oil, if necessary, until desired consistency. Season with salt and pepper to taste. Set aside.
  2. Trim zucchini ends; halve zucchini widthwise. Remove seeds if desired. Slice zucchini with spiralizer into thin, long “noodles”; place on paper towels to absorb excess moisture.
  3. Sauté zucchini in remaining olive oil, in batches, in a large skillet over medium heat for 2-3 minutes or until crisp-tender. Transfer to a large bowl. Add 3-4 tablespoons reserved pesto; toss to combine, adjusting pesto as desired. Season with salt and pepper to taste.
  4. Top servings with burrata. Garnish with herbs and almonds.
     

Recipe Tips

  • Any brand of Wisconsin gouda cheese can be used.
  • Store any leftover pesto in an airtight container in the refrigerator for up to a week. Lightly drizzle with olive oil to help prevent browning. Or, freeze it in ice cube trays. Remove frozen pesto from trays; place in a sealed plastic freezer bag for up to 6 months.
  • Don’t have a spiralizer? No problem! Spiralized veggies can be purchased in the produce section of your grocery store. 

Cheesemonger Tip

BelGioioso’s Burrata is an award-winning fresh cheese. This cheese has a lovely surprise hidden inside each ball: When cut open, there are fresh mozzarella pieces soaked in delicious heavy cream.