Raw Zucchini and Asparagus Pasta with Mint Pesto
I am so excited for spring, and all the produce that comes with it, especially the asparagus. I saw some fresh asparagus at the store last week, and I just had to buy some. I envisioned it with pasta in a fresh mint pesto sauce. I ditched the noodles. I wanted something lighter, so I made raw zucchini noodles. I eat raw vegan most of the time, and this is one of my favorite things to make lately. You do not need fancy equiptment to make it, if you are skilled with a knife, you can cut the “noodles” yourself, or use a vegetable peeler for papardelle style thick noodles. The zucchini noodles are a blank palate for flavor, and they were wonderful with the asparagus and a fresh mint pesto I made. I topped them off with some crunchy green pistachios and it was a perfect meal for spring!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Cut the zucchini into very thin juliennne strips (like pasta) for thin noodles (like spaghetti) or use a vegetable peeler to form thicker noodles if desired. Place in a bowl, add asparagus, and set aside.
In a food processor, combine the pine nuts, mint, nutritional yeast, olive oil, lemon juice, sea salt to taste, and garlic. Process until smooth (adding a little water if necessary to form a sauce). Pour over the pasta and asparagus and toss to coat. Place on a plate, and scatter with pistachios.
Rate this Recipe
- Allergen Friendly
- Heart Healthy