Hey from Christchurch!

It only took me two tries to get here and I'm a day later than I planned, but I made it! One more new city to explore, then it's back to Sydney and then SF. I'm not quite ready to head home but I am more than ready to enjoy slightly warmer temperatures tomorrow. You guys, Queenstown was COLD.

But it was ok, I didn't let near freezing temps stop me from enjoying some outside time in the mountains, and if I couldn't feel my face or my feet for some of it, that was ok, there was plenty of wine to warm me up! So, so much good wine.

I might miss the wine the most when I go home. I came thisclose to shipping myself a case of some NZ pinot noirs and sauvignon blancs, but then I remembered that I don't actually have to "start building a cellar" no matter what the guy at the winery on Waiheke told me, and I just bought myself a vacation to New Zealand anyway so am currently b-r-o-k-e.  

Which reminds me, anyone in the market to buy 8 bajillion photos of Hobbit holes? I've got some, if you are...

Anyway, I'll get into my New Zealand adventures another time, but ironically, I had this lovely dish of zucchini noodles and burrata all teed up to go, ironic because two nights ago I ordered "sauteed greens" at a tapas place and was given a lovely dish of green veggies very similar to this, sans the burrata. Why they were proudly serving summer veggies (that were in no way greens) in winter I don't know, but at least I have the recent taste of zucchini and peas on my mind to help me convince you that you need to try these zoodles ASAP. I mean, fresh zukes and peas sauteed up in no time flat, tossed in pesto and garnished with cool, creamy, burrata and breadcrumbs? If you are mid-summer in the northern hemisphere I assume you're thinking already of how much time sweating at the stove this can save you.

But the star of this dish is really the pesto. I know, I know, usually it's the burrata. But that curd pouch has got second billing here, because this sauce is something great, a lighter, cheese and nut free version of pesto that is a great summertime companion to veggie noodles, regular noodles, or anything you want to dump a fresh, herby mix on.

And it's perfect if you've got too many herbs left from all your recipes that call for 2 tablespoons of minced fresh parsley or 5 chiffonaded mint leaves. Just whiz up the leftover bunch with some olive oil and garlic and you've got yourself a pesto, baby. And if you can find it, throw in some sorrel too for that lemony kick. Did I mention it freezes, too? It does, so go nuts (free) with all kinds of flavor combos.

All the Herbs Pesto Zoodles with Peas & Burrata

• 2 1/2 cups of herbs of choice (mint, basil, parsley, sorrel, etc)
• 1/2 cup olive oil
• salt, to taste
• 1 tbs white vinegar or lemon juice
• 2 cloves garlic
• 1/4 cups breadcrumbs
• 1 tbs butter
• 4 zucchini
• 2 cups frozen peas
• 2 burrata "purses", divided into halves
• olive oil
• chili flake

1. Blend all herbs, olive oil, salt, vinegar, and garlic until smooth. Taste and add salt if needed. Set aside.
2. Saute breadcrumbs in the butter until toasted and crispy, set aside.
3. Shred zucchini into noodles, heat a little olive oil in a large pan. When shimmering, add zucchini and cook for a minute or so, then add peas and cook for another minute or two. 
4. Toss zucchini and peas with the pesto, then divide into 4 servings. Top with breadcrumbs and burrata, and drizzle with olive oil, salt and pepper, and chili flake. Serve immediately.