📖 Instructions

1. First things first, get those zucchini ready. Wash them thoroughly, and if you're using a spiralizer, follow the instructions that came with your device to create zucchini noodles. If you’re using a vegetable peeler, this will take a bit longer; be prepared for a bit of a workout. You'll create long ribbons of zucchini, then chop them into more manageable noodle-like strands (about 3 inches long).
2. Next, heat a large skillet over medium heat. Add a tablespoon of olive oil (or your preferred cooking oil) to the pan. Once it's hot, toss in your zucchini noodles. Sauté for about 3-5 minutes, stirring occasionally, until they're tender-crisp. Don't overcook them; you want them to retain a little bit of bite. That's key to a great zoodle dish.
3. Now for the delicious part - the pesto! Add your desired amount of pesto to the zucchini noodles (remember, it's better to start with less and add more if needed!). Stir gently to coat everything evenly. Taste as you go and adjust to your liking. For extra flavor, you could add a squeeze of lemon juice!
4. Once the pesto and zucchini are well combined, toss in the pine nuts. These provide a wonderful nutty crunch that contrasts beautifully with the soft zucchini. Cook for another minute or two, just to warm the pine nuts through and let their flavor mingle with the pesto and zucchini. Remember to stir gently!
5. Finally, it's time to serve! Taste again to see if you want any final adjustments, like adding a little salt or pepper. Serve immediately. Trust me, this dish is best served fresh, as the zucchini noodles can lose some of their nice texture if you leave it for too long. Enjoy!