RAW PESTO "PASTA"

Zucchini "Pasta" with pesto, cherry tomatoes, sauteed mushrooms and chopped walnuts

I've been planning to make raw pesto pasta all week. It's an easy recipe with minimal ingredients. Dan loves real pasta so the RAW version was a new experience for him. I love pesto sauce and the zucchini noodles are a great vessel for it. RAW "pasta" won't put you in a carbohydrate coma like mainstream pasta and I'll argue that it's just as delicious (just a little different).

"SAUTEED" MUSHROOMS
-Crimini Mushrooms, quarter, 1+1/2c
-Shallot, 5 thin slices
- Fresh Thyme, 1/4 tsp
 -Sea Salt pinch
- Extra Virgin Olive Oil, 2 Tbsp

-Mix Ingredients in bowl.
-Lay out on dehyrdrator screen tray
-Dehydrate for 2+1/2 hrs at 115 degrees

PESTO
-Basil, 1 bu, de-stem
-Flat Leaf Parsley, 1/2 bu, de-stem
-Garlic, 1 clove
-Lemon Juice, 1 tsp
-Extra Virgin Olive Oil, about 1/2 c
-Sea Salt to TASTE

-Blend everything but oil in food processor.
-Once blended slowly add oil until desired texture is achieved

MARINATED TOMATOES
-Cherry Tomatoes, 2 c, quarter
-Extra Virgin Olive Oil, 2 Tbsp
-Sea Salt to TASTE
-Dried Oregano, 1/4 tsp
-Red Pepper Flakes, pinch
-Cracked Black Pepper, pinch

-Mix everything together in small bowl.

ZUCCHINI "NOODLES"
-Zucchini, 4 med, peeled
(don't include skin  and
 stop peeling once reach seeds)
- Extra Virgin Olive Oil, 3 Tbsp
-Sea Salt to Taste

-Mix together in medium bowl until noodles are coated evenly with oil.

WALNUTS (GARNISH)
-Raw Walnuts, 1/4 c, chop












ASSEMBLY
*-30 minutes before plating, place marinated tomatoes, pesto and "sauteed" mushrooms into separate bowls and place in the dehydrator at 115 degrees to warm.  

 PLATING
-In medium bowl add the zucchini and pesto sauce together. Mix until all "noodles" are coated evenly. 
-Add the marinated tomatoes to bowl. Mix.
-Plate.
-Top with "Sauteed" Mushrooms, Chopped Walnuts and freshly Ground Black pepper.
ENJOY!