ZUCCHINI PESTO PASTA
INGREDIENTS
PASTA:
4 zucchinis, peeled
SAUCE:
1 cup cashews*
1/2 cup walnuts*
1/4 cup lemon juice
11/2 large bunches basil
1/2 teaspoon chopped onion
1/2 teaspoon chopped garlic
3/4 cup purified water, add gradually as you don’t want mixture too runny
1 punnet perino sweet tomatoes, cut in 1/2
Sprinkle pepita seeds
Salt and Pepper to taste
METHOD
PASTA:
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Use a julieane peeler or even a normal peeler to make pasta ribbons of zucchini.
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Lightly cook off in a fry pan with garlic and a little oil.
SAUCE:
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Place all ingredients in vitamix, thermomix or food processor and blend slowly so sauce is smooth
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Place pasta in mixing bowl and pour sauce over, mix well
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Cut tomatoes in 1/2, fold through pasta, add pepita’s
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Ready to serve!
Serves 2
*Cashews – Soak cashews for 2–4 hours. Rinse and drain. The soaking process is an option, not a requirement; you can use raw cashews. I do recommend soaking if you have time.
*Walnuts – Soak walnuts for 4 hours. Rinse and drain. The soaking process is an option, not a requirement; you can use raw cashews. I do recommend soaking if you have time.