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| Raw fettuccine with pesto |
To make the fettuccine, use a vegetable peeler on a selection of vegetables to make thin strips and place in a bowl. I used carrots and sweet potato. Zucchini, butternut pumpkin and parsnips can be used also. Massage in a little salt and oil and let sit to release any moisture and soften.
Pesto:
Gather from the garden a large handful of fresh parsley or any green herb (basil is great too) Place in a blender and add a garlic clove, juice of half a lemon, half a cup of olive oil and a handful of pepitas. You can add a pinch of salt if desired. Blend until combined.
Assemble:
Drain any released moisture from the fettuccine and add a dollop of fresh pesto. Toss. Add extras such as olives, sundried tomatoes, marinated mushrooms, baby spinach leaves, activated pepitas, avocado cubes, asparagus strips, broccolini pieces...what ever you desire.
Enjoy.
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