This was dinner last night, along with Heidi Swanson’s Fruit Salad from Super Natural Every Day. (Who knew fresh-squeezed orange juice, fresh mint, and a drizzle of honey makes fresh fruit taste even better?)
zucchini pesto pasta
makes about 2 cups pesto, or about 4 servings total
Brad modified a Pasta Con Crema Di Zucchine recipe (fancy, right?) to leave the vegetables raw–he calls it “a green smoothie served over pasta.” I suggested adding lemon juice because I have to earn my keep around here somehow.
10 oz. fresh mushrooms, thinly sliced
1/4 cup onion, diced
3 Tablespoons extra virgin olive oil
1 small onion
2 garlic cloves
2 zucchini, cut into 1-inch pieces
1 cup fresh basil
1/4 cup fresh parsley
2 Tablespoons shredded Parmesan Reggiano
juice from 1/2 lemon
freshly cooked spelt or sprouted grain pasta
In a saute pan, melt about a teaspoon of coconut oil. Add onion and mushrooms and saute until golden brown. Set aside.
Combine onion, garlic, zucchini, basil, parsley, Parmesan, and lemon juice in a Vitamix or blender. Blend until smooth, pouring in olive oil as you blend. Add salt and pepper to taste.
Put the pasta, mushrooms, and zucchini pesto in a bowl and toss to combine.