Parsnip and Carrot Fettuccine with Pumpkin Seed Pesto - Raw Food

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Parsnip and Carrot Fettuccine with Pumpkin Seed Pesto - Raw Food

Pumpkin Seed Pesto:

1/2 Cup Raw Pumpkin Seeds, soaked 1 hour or more

1/2 Bunch Cilantro

3 Tablespoons Olive Oil

2 Tablespoons Lime Juice

1 Large Clove Garlic Minced

1/2 Teaspoon Himalayan Crystal Salt

1/4 Teaspoon Cumin

Carrot & Parsnip Fettuccine:

2 to 3 Large Carrots

2 Large Parsnips

Some Olive Oil

1/2 Cup Pumpkin Seeds for the garnish

 

 

Carrot and Parsnip Fettuccine: With a vegetable peeler, peel the

carrot and parsnip into thin ribbons. Place into a large bowl and

drizzle with a little olive oil.

 

Pesto: Place ingrediants in food processor. Pulse to desired

consistency.

 

To Assemble:Toss the carrot and parsnip fettuccine with the pumpkin

seed pesto. Because the pesto will be quite thick, you may need to use

your hands to make sure it is mixed in well. I like to make sure that

all the fettuccine is coated with the pesto. Toss in the marinated

mushrooms and cherry tomatoes. Sprinkle with pumpkin seeds and serve.

 

Source: GreenChef by Valerie Sherwood

Formatted by Chupa Babi in MC: 12.22.06

 

 

 

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