Serves 4
Sauce:
2 cups pine nuts
1/2 cup fresh squeezed lemon juice
1/2 cup fresh tarragon (or fresh thyme)
1/4 cup olive oil
1 cup water
1 tsp. black pepper, ground
Hing (or garlic powder) to taste
2 tsp. salt
5-6 drops liquid stevia (optional)
Blend all ingredients in a high speed blender until creamy.
Fettuccini:
6 medium zucchini*
Topping:
1/4 cup sun dried tomatoes, soaked and cut into strips
1/4 cup peas (frozen and thawed)
1/2 bunch fresh basil
Using a mandolin, slice zucchini into long strips, then cut into thinner strips (to your desired thickness).
Place in a bowl and massage with a little salt to bring out the juices and coat lightly in olive oil. Let set about 5 minutes, drain.
Top zucchini “noodles” with sauce and sprinkle with sun dried tomato strips and peas. Cut basil into fine strips and use as garnish.
NOTE: This is a “raw” food so it is full of beneficial nutrients and vitamins. If you wish to eat this warmed up, you can place in a dehydrator for an hour or in the stove at 200 degrees for 15-20 minutes. Check to make sure it doesn’t get too warm so the nutrients stay in tact.
*You can substitute zucchini noodles for Sea Tangle Kelp Noodles