Fresh Zucchini Noodles with Crispy Garlic Fava Beans and Pesto

1 small zucchini, noodled*
1/4 cup fresh pesto**
1/2-3/4 cup cooked fava beans (aka large butter beans)
1 small clove fresh garlic, crushed
1 teaspoon avocado oil
1 teaspoon butter

*For how to make zucchini noodles, go here. You will need a spiral slicer. Any extra noodles you don’t use for this recipe can be stored in a ziplock in the fridge and used throughout the week. If you don’t have a spiral slicer, cut, slice, dice, shave, or chop the zucchini any way you prefer.

**For the pesto, follow my recipe here. You can omit the sage, as I did for this recipe, but the woodyness of the sage would pair wonderfully with the garlicky beans if you chose to leave it in.

In a small sauté or cast iron pan, add the butter and avocado oil and melt them together over medium heat. Add the beans and garlic, stir together, and let saute on medium low for several minutes without stirring until beautifully golden and sizzling.

Place your zucchini noodles in a bowl, pour the pesto over them (and toss if preferred). Lastly, throw the sizzling beans onto the pesto noodles, inhale the delicious fragrance, and tuck in!

Serves: 1