Zucchini Linguine With Curried Cashew Pesto Recipes

LINGUINE WITH ZUCCHINI, CARROTS, AND MIXED HERB PESTO

Steps:

• Using a mandoline cut carrots and zucchini into 1/8-inch-thick julienne strips. (Alternatively, using a sharp knife, halve carrots and zucchini crosswise and cut lengthwise into 1/8-inch-wide pieces.)
• In a 6-quart kettle bring 5 quarts salted water to a boil. Add linguine and cook 8 minutes, or until barely tender. Add carrots and cook 1 minute. Add zucchini and cook 1 minute. Reserve 2/3 cup cooking water and drain pasta and vegetables.
• In a large bowl stir together pesto and reserved hot cooking water. Add pasta and vegetables and toss well.
• To make mixed herb pesto:
• In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 3/4 cup.

ZUCCHINI PASTA WITH CASHEW PESTO (GLUTEN-FREE, ALMOST RAW)

Steps:

• In a food processor, mix all the ingredients except for zucchini and salt to make pesto.
• Slice zucchini squash into pasta using a spiral slicer, mandolin or knife.
• In a bowl, place zucchini pasta and salt and mix.
• Add the pesto and mix.
• Infuse love and serve!