Zoodles with Creamy Avocado Sauce, Pistachios & Peas

Don't judge by the picture, but this sauce combination came together and tastes amazing.   I wanted to see if I could mimic a creamy ricotta-style sauce with cottage cheese, and I think I came pretty close.   Check out the recipe for this garlicky cottage cheese and avocado sauce with zoodles dressed up with toasted pistachios, fennel, chickpeas and fresh peas. 

INGREDIENTS


SAUCE

• 1 4 oz container of 2% cottage cheese
• 2 cloves garlic
• 1 tablespoon olive oil
• 1/2 avocado
• Salt and pepper
• Squeeze lemon

ZOODLES

• 1 yellow or green zucchini
• 2 garlic cloves
• 1/2 cup chopped fennel
• 2/3 cup peas
• 1 tablespoon unsalted pistachios
• 1/2 cup chickpeas
• 1 tablespoon chopped shallot
• 1 tablespoon olive oil

• Saute garlic and shallots on low heat with olive oil for about 5 minutes.  Add pistachios, fennel and chickpeas and continue to cook on low heat another 5 minutes. Add peas and a squeeze of lemon and let simmer on low.
  
• Meanwhile, zoodle the zucchini and add to the sauce pan and mix with vegetables, cook on low heat.
• In blender, mix 1/2 avocado, olive oil, cottage cheese, salt and pepper and lemon and blend until smooth.  You may need to add olive oil to get desired consistency.
• Once zoodles are cooked (yellow tends to take much less time), turn off heat and add sauce and mix thoroughly.
• Serve with additional fresh squeezed lemon and enjoy this high protein, low carb, flavorful meal!