Prepare the Zucchini: Spread the spiralized zucchini noodles in a single layer on paper towels.
Sprinkle evenly with sea salt and let them rest for 10-15 minutes. This crucial step draws out excess water, preventing a soggy sauce. Gently pat the noodles dry with fresh paper towels and set aside.
Craft the Cream Sauce: While the zucchini rests, combine the grated Parmesan, heavy cream, pesto, and black pepper in a medium saucepan over medium heat.
Stir frequently until the cheese is fully melted and the sauce has thickened slightly, about 5-7 minutes.
Combine and Cook: Add the dried zucchini noodles directly into the saucepan with the pesto cream sauce.
Toss gently to coat every strand.
Cook for just 2-3 minutes, until the zoodles are heated through and tender-crisp. Be careful not to overcook!
Garnish and Serve: Immediately transfer the creamy zoodles to serving plates.
Garnish generously with toasted pine nuts, chopped sun-dried tomatoes, and a scattering of fresh basil leaves before serving.
Do not skip the salting step! It is the single most important key to avoiding a watery sauce and achieving the perfect noodle texture.
Using a high-quality, fresh pesto will make a world of difference in the final flavor of the sauce. Look for one with a vibrant green color in the refrigerated section of your grocery store.
