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?
JL: “Besides Smitten Studio, 101 Cookbooks, Lingered Upon, and Sprouted Kitchen”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
WOW. The Spiralizer is SO COOL! I have never seen one of those before and the photo is just really neat looking.
I love this series! Great idea, Sarah, and these photos are seriously AMAZING–teach me!? LOL. Love it. Your new kitchen is the perfect spot for this! WOOHOO!
I love this!! Fabulous idea for a new series – and this recipe sounds ridiculoussss
Oooh this looks so cool! Spiralizer going firmly on my xmas list (even though it is may…)
Do tell about where your bowls and serving dishes are from. Love them! Gorgeous photography and styling. 🙂
haha @lena me too! Julie also told me about a food blog that is dedicated solely to recipes that involve a spiralizer! must find it and report back. 🙂
Hey Amanda, the black bowls and plates are from CB2. I got them a year or so ago so I am not sure if they are still in stock.
Oh and the cutlery is from West Elm and the napkins & serving board from A Sunny Afternoon
I LOVE food and your creativity, so I am getting an even better deal when I view your amazing blog now. This dish looks great and I now need that spiralizer!!
Julie is so adorable!! and that recipe to die for!
Beautiful dish but I’m afraid the peas wouldn’t make to the table. I can’t stop eating them…they are simply amazing right off the crop. Happy Nesting.
Can you share where the spiralizer is from? I was looking at them on Amazon, but have no clue what I should be buying.
Thank you for having me, Sarah! I had so much fun shooting with you in that dream kitchen/house of yours. I can’t wait to feast again!
Love this new series and can’t wait to try the recipe!!
I am in love with this recipe. I can’t wait to try it. I also love the photography for this one. So clear, crisp and lovely. Well done! Can’t wait to see more of this series.
[…] 1 // My guy and I have pledged to make June a healthier eating month, so I’m starting by buying a spiralizer – the kitchen accessory that helps you make ‘noodles’ out of veggies – then trying this recipe for zuchinni pasta with mint-pea pesto. […]
Cannot wait to see who your next guest will be! Julie was the perfect start and thank you so much for introducing me to this spiralizer. As I’m doing the whole30 this is perfect for pasta cravings. 🙂
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That looks so good! Do you think the leftovers would keep for lunch?
Hi Colleen, The noodles can get a bit watery if they are left over for too long. In some cases you can just drain them and they are still ok. We made them at lunch time and I ate them again at dinner and there wasn’t any water yet, so I think it could work out for a dinner to lunch leftover situation.
Wow beautiful clicks and this pasta with mint pesto looks the right thing to do this summer!!
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