• Bring a large pot of water to boil.
• Cut off the tough ends of the green papaya and peel the skin. Split them horizontally and remove the seeds from it. Use a spiralizer (or julienne peeler) to trim the green papaya.
• Cook the green papaya for 3 to 4 minutes. Before draining, reserve 1/4 cup of the cooking water. Drain green papaya.

pesto

• In a food processor or blender, combine the basil, walnuts, parmesan cheese, garlic, pepper, and salt. Pulse while drizzling in the olive oil. Stir in the lemon juice.

Cooking vegetables

• On a heated pan, add olive oil, garlic, oregano, red pepper flakes. Give a quick stir.
• Stir-fried vegetables(I used green bell peppers, broccoli, zucchini). Season with salt and fry till vegetables are cooked.
• Combine most of the pesto with 2 tbsp of reserved water and pour on vegetables.

Assembling the zoodles

• Combine the green papaya and pesto on the heat. Switch off after 2 to 3 minutes.
• Add more pesto or pasta water until the noodles are sufficiently coated in pesto. Season to taste with salt and black pepper, if desired.
• Serve noodles and top with cherry tomatoes.