Tuesday, June 18, 2013

Raw "Tricolore" Pasta with Pesto Rosso

Do you feel like having a pasta, but you do not want to eat anything cooked? No problem! You can make a wonderful raw "pasta" using raw veggies and a deliciously aromatic pesto alla siciliana also known as pesto rosso or a red pesto. I altered the original Sicilian recipe to accommodate all vegans who read my blog. The original recipe calls for Parmigiano Reggiano or Romano cheese. I decided to use more nuts instead. You can use pine nuts, Brazil nuts  or walnuts.


for pasta
  • 1 large parsley root
  • 2 large carrots
  • 1 large zucchini
for pesto
  • 2 cups sun dried tomatoes, soaked in water until soft
  • 1/2 cup virgin olive oil
  • 3-4 cloves garlic
  • 1 cups loosely packed basil leaves
  • 1 cup raw pine nuts 
  • 1 tsp dried thyme
  • Celtic salt and freshly grind black pepper to taste

  • Make pasta using a vegetable peeler (tagliatelle) or a spiral vegetable cutter (spaghetti) and carefully toss together in a large bowl. Cover the bowl with a clean tea towel and put it in the fridge for five to ten minutes.
  • Place dried tomatoes, basil, and garlic in a food processor and blend until you receive a nicely coarse red pesto. Add olive oil and nuts. Blend again. Adjust the amount of liquid to your personal taste using the water in which you soaked your tomatoes. And more  olive oil if necessary. Add salt, pepper, and thyme. Blend again.
  • Portion out the chilled pasta on large pasta plates and top it with red pesto. Decorate with pine nuts and sprigs of thyme. Enjoy in good company on a hot summer evening!
In radiant health - passionately raw - Dominique

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