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…
