Sweet potato “noodles” are slicked with a hearty green pesto made from winter greens like kale or chard.
I found myself with an inordinate amount of kale last week. A two for one sale may have had a little something to do with it, but regardless my fridge was overflowing with bunches of the dark leafy greens waiting to be put to good use.
The first couple bunches went into smoothies and the rest made their way onto these sweet potato noodles.
Here’s the idea, you take a couple of sweet potatoes and make yourself a pile of noodles. The sweet potatoes’ delicate flesh is easily transformed into slender ribbons with the help of a vegetable peeler or spiralizer.
Meanwhile, put a pot of water on to boil and blanch some greens. After a quick bath in some salted boiling water to take the edge off the hearty winter greens, they hit the food processor, with some lightly toasted nuts, a squeeze of lemon juice and a handful of parsley for brightness and a good pinch of red pepper flakes too.
Whirred to a paste in the food processor with a glug of extra virgin olive oil, the ensuing pesto is lovely in its own right but even better against the then quickly blanched sweet potato noodles.
Tiny flecks of green coat each strand with lively, clean grassy flavors that pop, while the nuts add a subtle richness and nuttiness. Grate some Pecorino over the whole thing if you’d like or top it with some extra toasted nuts.
Substantial without being heavy this is the kind of dish to turn to if a case of the winter blahs has you craving the slippery comfort of a plate of noodles.
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For more vegetable noodle recipes check out my Eat Your Veggies Noodle Recipes Collection on Foodie.com below:
(This collection is sponsored by Foodie.com. Click on the slideshow above to see all the recipes.)