Creamy Pesto Fettuccine w/ Tomato Salsa
Treat yourself to a vibrant burst of Italian flavours with this easy and delectable raw pasta dish.
2 large zucchinis, peeled
2 cups basil (or parsley) leaves, stems removed, tightly packed
1/4 cup organic extra-virgin olive oil
1 teaspoon crushed garlic
3/4 teaspoon celtic salt
1/4 cup raw pine nuts
1 cup pre soaked raw cashews
Important: Pre soak cashews in water for 2hrs then drain water and blend into a paste and put aside.
2 cups of ripe tomatoes, diced
¼ red onion, finely diced
4 fresh basil leaves, torn
1 teaspoon lemon juice
1 tbsp organic extra-virgin olive oil
celtic salt & black pepper to taste
How to make:
For the sauce, place basil, olive oil, garlic and salt in a food processor and process until chopped. Add the pine nuts and process until smooth. Stop occasionally to scraped down the sides of the bowl with a rubber spatula, then stir in the cashew paste last by hand. Stored in a sealed container in the fridge, pesto will keep for five days.
For the salsa, mix all ingredients in a bowl and drain excess liquid.
To make the “fettuccini” - Using a vegetable peeler, create long strips by drawing the peeler down all sides of the zucchini until you reach the core. Place in a medium bowl and toss with some of the pesto.
Serve topped with a few tablespoons of the salsa.
Serves 2 people
or 4 entree size