1/8teaspoonfreshly ground white pepper,plus more to taste
4medium green zucchinis
1cup (90g)finely chopped broccoli florets
1/2cup (40g)finely chopped green onion (white and green parts)
1/2cup (70g)raw pine nuts
1/2cup (12g)finely chopped flat-leaf parsley
To make the sauce, throw all of the ingredients into your blender, and blast on high for about 1 minute, until smooth and creamy. Tweak salt and pepper to taste.
To make the “noodles,” cut the ends off the zucchinis and use a spiralizer to create long spaghetti-style noodles. Or use a wide vegetable peeler to shave thin fettucine-style noodles. You should have about 8 cups (800g).
Toss the noodles, broccoli, and green onions with about 1 1/2 cups of sauce, adding more as needed. Stir in the pine nuts and parsley. Season with salt and white pepper, to taste. Swirl portions onto a plate or bowl, and pass extra dressing at the table.