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!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 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 food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 Servings | Prep Time: 20 minutes | Cook Time: 0 minutes | Ready in: 20 minutes

Ingredients

• 4 medium organic zucchini, ends trimmed off
• 1 bunch of organic asparagus, cut into one inch pieces
• 1 cup raw pine nuts
• 1 cup fresh mint
• 1/4 cup nutritional yeast
• 1/4 cup Tbsp olive oil
• Juice of two organic lemons
• Sea salt to taste
• 1 garlic clove
• Filtered water as needed
• 1/2 cup raw pistachios

Instructions

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.