Raw Fettucini Noodles Smothered in Pesto!

18 Aug

Let me just start by saying, HI!  Hello!  I did it again… took a long a** break!  So, so sorry!!  I’ve been cooking (or should I say, in this case, UN-cooking) and keeping busy!  Much to come…

So everyone has heard of amazing Kris Carr, right?!  If not GO HERE TO THIS WEBSITE.  She is amazing and beautiful and inspiring, to say the least.  A few months ago I bought her book, Crazy Sexy Diet, and a few weeks ago I finally finished it!  I am most definitely inspired.  Ryan and I are so inspired we’re committing to the 21-day cleanse in the book.  I’m excited, especially since we recently went to the Outer Banks, North Carolina, and certainly did not put health and nutrition first…  Woops.

Alright, enough of that.  On to recipes.  For the cleanse we are eating a lot, a lot of raw foods.  So with this new territory I am in planning mode.  We tried out this recipe (just to make sure we liked it) and OHM!  Loving the raw pasta!

Raw Fettucini Pasta

Serves 2-4

1 large summer squash

1 large zucchini

3 Tbsp. olive tapenade

1 medium heirloom tomato, chopped

Raw Pesto

Yields about 2/3 cup

1/2 cup raw almonds

2 Tbsp. raw sesame seeds

1 large bunch basil

2-4 garlic cloves

1/3-1/2 cup extra virgin olive oil

1 tsp. sea salt

1/8 tsp. cayenne


With a mandolin, slice the zucchini and summer squash thin into strips, like fettucini pasta.  Place into a bowl or strainer while you prepare the pesto.

In a food processor pulse the almonds and sesame seeds until finely chopped.  Add the rest of the ingredients and pulse until it becomes the texture you desire.

Combine the “fettucini noodles” with the pesto (as much or little as you’d like, we used about 2/3 the pesto) and stir in the tapenade.  Pour into a serving dish and top with the chopped tomatoes.  Enjoy immediately.

This dish is definitely going in to the favorite recipe pile!!  So, so, so, so simple!!!  I can’t wait for you guys to try it!


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