Rawlicious Zuchetti Pesto

May 27th, 2014 3:07 pm by Kelly Garbato

2014-05-25 - HappyCow Zuchetti Pesto - 0004 [flickr]

One of the two (!) raw pasta recipes in The HappyCowCookbook comes to us, fittingly, from Rawlicious in Toronto. This my very first time experimenting with raw pasta, and I bought a shiny new spiralizer just for the occasion!

So this is a pretty tasty and filling recipe – though I’d be lying if I said I didn’t miss the carbs. (The whole time I was devouring the Zuchetti, all I could think was how amazing the pesto would taste slathered on a giant plate of linguine!) But given that two cups of zucchini packs just 36 calories, I think I just might replace my angel hair pasta with veggie noodles now and again.

The pesto is a pretty rad blend of spinach, basil, lemon juice and sunflower seeds; for extra-lemony goodness, sprinkle a little lemon zest on the pasta before serving. It’s a little wetter than most pestos I’ve tried, which makes it easier to spread on the zucchini noodles. I used dry sundried tomatoes instead of oil-packed ones (the recipe doesn’t specify, fwiw); next time I think I’ll let the dish sit a bit so that the tomatoes can soak up the extra pesto juices.

Not bad, and all the better for super-hot, super-humid days like we had this weekend. So humid even the floors are sweating!

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One Response to “Rawlicious Zuchetti Pesto”

  1. Tricolored Vegetable Pasta with Sun-Dried Marinara and Cashew Cheese » V for Vegan: easyVegan.info Says:

    […] to zucchini noodles, there are also spiralized beets and carrots. Much more interesting than plain old zucchini! (But the beets? Hella messy! I cannot imagine trying to eat this pasta in […]

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