Now that summer has arrived, I feel ready to try making some raw food pasta. I have actually been pleasantly surprised how raw courgette, finely sliced, compares favourably with the texture of Pappardelle. The only major difference is that it isn’t hot. A bit more like pasta salad instead. I find that it also works well with the robust flavours of a strong Pesto sauce, with the Basil really bringing in an aroma of summer.

So to start with the Pesto:

  • large, healthy bunch of sweet basil
  • a good glug of olive oil
  • a good handful of pine nuts
  • 2 cloves of garlic
  • a good squeeze of lemon juice (but not too much)
  • a couple of tablespoons of nutritionist’s yeast – a substitute for the more traditional parmesan cheese.

To be blended together in the food processor:

Until smooth, but still retaining some texture:

And retaining a beautiful green colour, and fragrant sauce:

For the ‘pasta’ simply take 2 courgettes:

And peel thinly using a potato peeler, and cutting in half length ways if required:

Creating lovely ribbons:

Ready to be dressed for their dinner:

And topped with black olives, cherry tomatos, pine nuts, and of course a healthy twist of pepper:

Ready within 15 minutes and beautifully fresh I can see this becoming a staple over the summer…

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