My stomach has been really cranky lately. I don’t know what is going on with Gertrude (my stomach’s name?). She has been really fussy and sometimes I feel like she’s an old aunt nagging me.
Basically I just simply can’t handle certain foods anymore. I don’t want to get into the complicated (and rather unpleasant) subject on digestion but I just have to accept that my stomach is not the same as it used to be (and eating a bag of starbursts at a sleepover in middle school are days long gone).
So I have given up and started listening to Gertrude (I know it’s weird naming my stomach but I feel our recent involvement has now resulted in a first-name basis). I am learning to eat food that my body really wants rather than what my mind wants. And I am really trying to bridge that gap between mind and body so that they can live harmoniously.
Somedays of course you want your spaghetti in a box from the supermarket or you pass by the frozen section and there is your favorite mushroom pizza all perfectly and sneakily prepared for your convenience. But I’m now learning that somedays you want food that nourishes you, food that is fresh and food that gives your body energy and doesn’t leave you bloated and binge watching How To Get Away With Murder on a Friday night.
So Gertrude and I will try to be friends for the time being, and that’s where this dish comes in. During my stints of uncomfortable belching and a bloated tummy these noodles really saved the day. It was wonderful that there was a meal that my body craved, that eating it gave me joy and it was just so delicious yet so replenishing at the same time that the last thing I want wanted was something my mind would have craved instead.
It was definitely the smartest decision I made in my cooking career when I bought my very first spiralizer. Granted it’s like 10 bucks and there is a struggle sometimes but I am so very grateful of the beautiful green noodles I was able to produce. I am anxiously awaiting one of my family members to gift me a fancier spiralizer this Christmas though. Is it lame that my Christmas list this year is entirely composed of kitchen gadgets and appliances? I think not, and I hope all you food lovers our there would never disagree.
Zucchini Noodles with Beet Pesto and Sausage
For the pesto:
¾ pine nuts
1/3 cup walnuts halves
1½ cloves of garlic
1 medium beet, shredded
1 1/3 cup parmesan cheese
1 tbsp lemon juice
1 tsp salt
½ tsp pepper
1 cup olive oil
3 zucchinis, spiralized
2 sausages of your choice, cut in coins
2 tablespoons olive oil
Salt and pepper to taste
1/3 cup freshly grated Parmesan
In a food processor, combine the pine nuts, walnut halves, and garlic. Pulse a few times to break up and combine the ingredients. Add the beets, Parmesan, lemon juice, salt, pepper, and 1/2 cup of olive oil to the food processor and process until very fine. Gradually add the remaining oil, to taste, pulsing until smooth.
Place a large sauté pan over medium-high heat. Add the olive oil and heat it for 1 minute. Add the sausages to the pan and cook them, turning them over as needed, until they are brown and crispy. Season the sausages with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.
Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the sausage to the pan, mix in the pesto from the food processor and toss to combine (or put it all on top for a pretty dish). Add the grated Parmesan and serve immediately.