Zucchini noodles with avocado herb pesto, warm tomatoes and olives

Put basil, flat leaf parsley, parmesan, crushed garlic, lightly toasted pine nuts, lemon zest and olive oil in a food processor; pulse a few times to make room.

Add the avocado and run the food processor straight for about 2 minutes until a vibrant green paste.

Transfer the pesto to a container, cover with plastic wrap and refrigerate until needed.

Shred the zucchini and yellow squash on a Japanese mandolin with the medium teeth attachment, avoiding the seedy center; set aside in a bowl.

Slice the cherry tomatoes and olives.

In a small pan over medium heat, warm a generous amount of olive oil with the olives, tomatoes, chili flakes, thyme and black pepper for about 5 minutes without cooking the tomatoes too much; set aside.

In a large saute pan on high heat, add olive oil, the zucchini noodles and a few dollops of pesto; toss and cook 2 to 3 minutes.

Plate a small bed of spinach, spoon the warm tomato and olive mixture around it, twirl the noodles on top, drizzle with the warm dressing and finish with grated parmesan.