Pesto Zoodles with Cherry Tomatoes

Today on TACKRECIPE, we are going to explore the delightful Pesto Zoodles with Cherry Tomatoes, a fresh and vibrant dish that combines the classic flavors of pesto with the lightness of zucchini noodles. Originating from Italy, this dish offers a low-carb alternative to traditional pasta, making it a fantastic choice for those seeking a healthy yet delicious meal. The combination of homemade basil pesto and sweet cherry tomatoes creates a dish that is both refreshing and full of flavor, perfect for a light lunch or dinner.

Ingredients (Serves 2)

• Ingredients (Serves 2)
• 2 medium zucchini (spiralized into zoodles)
• 1 cup cherry tomatoes (halved)
• 1/2 cup fresh basil leaves
• 1/4 cup grated parmesan cheese
• 1/4 cup pine nuts (or walnuts)
• 1 clove garlic (minced)
• 1/4 cup extra virgin olive oil
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• 1/4 teaspoon red pepper flakes (optional)
• Prepare the Dough

Prepare the pesto

In a large mixing bowl, combine the flour and salt. Add the cubed butter and mix using your hands or a pastry cutter until the mixture resembles coarse crumbs. Beat the egg and mix it into the flour, then gradually add cold water, kneading until a smooth dough forms. Cover the dough with plastic wrap and let it rest for at least 20 minutes.

Cook the Filling

Heat olive oil in a skillet over medium heat. Add the chopped onions and sauté until softened. Stir in the garlic and cook for another minute. Add the ground beef, breaking it up as it browns. Season with cumin, paprika, oregano, salt, and black pepper. Once the beef is fully cooked, mix in the tomato paste, olives, and chopped hard-boiled eggs. Remove from heat and allow the mixture to cool completely.

Roll and Fill

On a lightly floured surface, roll out the dough to about ⅛-inch thickness. Use a round cutter (about 5 inches in diameter) to cut out circles. Place a spoonful of the beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges firmly. Use a fork to crimp the edges to seal.

Bake to Perfection

Preheat your oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Beat an egg and brush it over the empanadas to give them a golden, glossy finish. Bake for 20-25 minutes or until the empanadas are golden brown.

Serve and Enjoy

Allow the empanadas to cool slightly before serving. They pair wonderfully with chimichurri sauce or a simple side salad. Enjoy these deliciously crispy and flavorful beef empanadas fresh out of the oven!

Tips:

Avoid Soggy Zoodles

🟢To prevent zucchini noodles from becoming watery, lightly salt them after spiralizing and let them sit for 5–10 minutes. This helps draw out excess moisture. Pat them dry with a paper towel before sautéing for a firmer texture.

Use Fresh Pesto Ingredients

🟢For the most flavorful pesto, use fresh basil, high-quality olive oil, and freshly grated parmesan. Toast the pine nuts slightly before blending to enhance their nutty flavor. If needed, add a splash of lemon juice to balance the richness.

Toss Gently, Serve Immediately

🟢Pesto can lose its bright green color if overheated. Instead of cooking the sauce, mix it with warm zoodles off the heat. This keeps the pesto vibrant and aromatic, ensuring a fresh-tasting dish. Serve immediately for the best texture and flavor!