There are a few sure signs of spring: lush, green pastures, longer, sunshine-filled days and fresh produce from your local farmers market. One of our favorite new ways to transform garden-fresh vegetables is to turn them into “noodles” using a spiralizer machine.
To create a new, spring-forward recipe using spiralized noodles, we reached out to blogger Sarah Menanix from Snixy Kitchen. After lightly sautéing the zucchini “noodles,” Sarah tossed them with a vibrant herb pesto sauce. It all gets topped off with Wisconsin-made BelGioioso burrata, a creamy and fresh cheese that is the perfect complement to this bright and flavorful dish.
Find the recipe on Eat Wisconsin Cheese here.
For more springtime recipes, check out the latest issue of Grate. Pair. Share.
The post Pesto Zucchini Noodles with Burrata appeared first on Wisconsin Cheese Talk.
