First up is Julie Lee of gorgeous food collage fame. Aka, Julie’s Kitchen. I had the pleasure of having Julie come over to my house for this one, luckily she took it easy on me and crafted up this really simple (and tasty) beautiful meal, Zucchini Pasta with Mint-Pea Pesto. Hope you enjoy!Julie Lee is a self-taught photographer, food stylist, and editor based in Los Angeles. Her food collage photography series is inspired by the beauty of nature and local, farm-to-table eating. Her photography was recently featured in the Flowers for the Moon group show at The Standard and named 100 Best of 2013 by Saveur magazine. If you don’t already follow her on instagram, I HIGHLY suggest you do. Her collages are incredible. SS: what made you chose this recipe?
JL: “Zucchini and peas are at their peak season right now. I love this dish because it’s delicious, easy, and suitable for many diets (gluten-free, vegetarian, low-carb, etc.). You can even make it vegan by subbing nutritional yeast for the Parmesan.”
SS: most prized kitchen utensil?
JL: “My Shun knives. I love all my fancy gadgets, but at the end of the day a really sharp knife is all you need.”SS: Name three things that we may not know about you.
JL: ” 1. I play fantasy football. (I’m the only girl in my league.) 2. I love playing Scrabble so much that I sometimes play against myself. 3. I love to get lost in the woods. Backpacking is the best.”SS: Guilty pleasure?
JL: “Binge watching Scandal.”
SS: Sweet or Savory?
JL: “Ugh Both! Especially the combination of the two. I’m an eating machine.”SS: What are three blogs you can’t stop reading? I had so much fun turning the camera around on Julie and shooting her while she schooled me on spiralizing! Get the full recipe after the jump and let me know what you think! …
Zucchini Pasta with Mint-Pea Pesto
2 large zucchini
1/2 cup mint leaves
1/4 cup parsley leaves
1/4 pine nuts, toasted
1 cup peas, blanched
1 clove of garlic
1/3 cup Parmesan, grated
Juice and zest of 1 lemon
1/4 cup olive oil
Salt and pepper
1. Cut both ends off the zucchini. Using a spiralizer, grater, or mandolin, create zucchini ribbons. Salt and set aside.
2. Blend the next seven ingredients in a food processor. With the machine on, slowly stream in the olive oil and blend until smooth. Season with salt and pepper.
3. Sauce the zucchini with the pesto and garnish with additional peas, lemon zest, and cheese. Serve immediately.
Or, get the downloadable recipe card here.
Images by Sarah Sherman Samuel