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Pesto-Coated Carrot and Parsnip Fettuccini

By Chef Douglas McNish

Pesto-Coated Carrot and Parsnip Fettuccini

 This dish is a great way to get as many healthy ingredients into your body as possible without having to sacrifice any of the things you love. The softness of the root vegetables makes it reminiscent of traditional al dente pasta, says author of Eat Raw, Eat Well, Chef Doug McNish.

Makes 2 servings

3                      large carrots, peeled                                               

3                      large parsnips, peeled                                            

1 tbsp          cold-pressed (extra virgin) olive oil      15 mL

14 cup        freshly squeezed lemon juice, divided 60 mL

112 tbsp   fine sea salt, divided                                    22 mL

34 cup        cold-pressed hemp oil                             175 mL

12 cup        raw shelled hemp seeds                           125 mL

3                      cloves garlic                                                                 

3 cups          chopped fresh cilantro leaves                  750 mL

1.  Using a vegetable peeler, peel carrots and parsnips into long, thin strips, dropping into a bowl as completed (see Tips, left.) Add olive oil, 1 tsp (5 mL) lemon juice and 14 tsp (1 mL) salt and toss until vegetables are well coated. Set aside for 10 minutes, until softened.

2.  In a food processor fitted with the metal blade, process hemp oil and seeds, garlic and remaining lemon juice and salt, until somewhat smooth but the hemp seeds retain some texture. Add cilantro and process until chopped and blended, stopping the motor once to scrape down the sides of the work bowl. Add pesto to fettuccine, toss well and serve.



Peeling the vegetables lengthwise produces the long, thin strips required for this recipe. For best results use a Y-shaped (slingshot) vegetable peeler. When using a regular peeler, you can glide down the length of the vegetable to make one long, thin strip.

If you prefer, combine the ingredients for the marinade in a small bowl before tossing with the vegetables, to ensure even integration.