Raw zucchini linguine with creamy pesto sauce
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Happy spring!!! It's finally here! Spring is by far my favourite season. The smell of wet earth, flowers growing, the warmth of the sun and enough sunlight to actually see you home after work! When it comes to food, it's also the time that we get to welcome fresh, light foods back into our lives after a winter of heavier, root vegetable fare.
Here's an easy, light dish dish that speaks of warm weather and blooming herb gardens - even if they're only on an apartment balcony.
To make the pesto
1/4c pine nuts
2T flax or olive oil
1 clove garlic
Add a bit of water as needed to achieve consistency you want.
To make the pasta
1 avocado, chopped
2 tomatoes, chopped
Using a knife, cut the zuccinni in thirds, but don't cut all the way through. With a vegetable peeler, peel thin slices of the zucchini - because it's cut in thirds, the pieces will be thinner and more like linguine. I didn't use the core of the zucchini (the part with seeds) - I save it for soups.
In a bowl, toss the zucchini linguine with the pesto sauce until well coated. Then add the chopped avocado and tomato and toss until mixed well.
Serve and enjoy!
Tip for keeping pesto for extended periods of time: My friend Manuela gave me this tip. Put a layer of olive oil over the pesto in a jar or container. Then put it in the fridge. The layer of oil will harden over the pesto (coconut oil will also work nicely as it hardens at pretty warm temperatures). When you want to use more pesto, just scrape the layer away.
Manuela is full of great tips like that. Whenever I clean my bathroom of dust anywhere, the dust and hair always clumps up and stays on whatever it is I'm cleaning. It's always such a pain in the bum, especially when you have four cats. She's the one who enlightened me about using a microfibre cleaning cloth first to remove all the dust and hair easily before washing! My life has never been the same! Thanks Manuela!!