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Pesto Tagliatelle (Raw)

by David Cote & Mathieu Gallant

Pesto Tagliatelle (Raw)

 

If you're seeking a fabulous new gluten-free vegetarian/vegan recipe, this is the perfect spring-time dish from RawEssence by David Cote and Mathieu Gallant...

 

Makes 4 appetizers or 2 main dishes

Preparation: 10 minutes

Equipment: mandoline or vegetable peeler

 

2            medium zucchini,             2

            trimmed           

20 medium basil leaves, slivered

1⁄2 tsp            sea salt            2 mL

1⁄2 clove garlic, chopped

1 tbsp            olive oil            15 mL

6            kalamata olives, pitted, chopped 6

2 tbsp            pine nuts            30 mL

 

1.            Using a mandoline or vegetable peeler, cut zucchini into long thin strips, then julienne strips into long tagliatelle.

2.            In a salad bowl, combine zucchini tagliatelle with pesto, salt, garlic and olive oil.

3.            Place tagliatelli in dishes and top with chopped olives and pine nuts. Serve cold.