[Boise Co-op: Adventures in Cooking!] RAW Linguine Zucchini in Nutty Pesto Sauce

[Boise Co-op Cooks]

By Liz Allred of the Boise Co-op Promotions Department

Serves: 4

Pesto Ingredients:
¼ cup pine nuts
2 tablespoons flax or olive oil
½ cup fresh basil
1 clove of garlic
lemon juice (as needed)

Blend all ingredients together, adding a bit of lemon juice as needed to achieve consistency desired.



Pasta Ingredients:
2 zucchini, seeds removed
1 avocado, chopped
2 tomatoes, chopped

Using a knife, cut the zucchini into thirds crosswise, but don't cut all the way through. With a vegetable peeler, peel thin slices of the zucchini- because it is cut into thirds, the pieces will be thinner and more like linguine.


Assembly:
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.

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Posted By Boise Co-op Cooks to Boise Co-op: Adventures in Cooking! at 9/16/2010 07:22:00 AM