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Fettucine with Hazelnut-Basil Pesto

September 18, 2013

Serves: 4 servings
Category: Appetizers & Snacks, Dehydrated, Entrees, Full Body Cleanse Approved, Raw, Sides, Vegan, Vegetarian

For the Fettuccini
½ butternut pumpkin
4 tbsp. olive oil
2 tsp. finely chopped rosemary
For the Hazelnut-Basil Pesto
½ cup hazelnuts soaked & dried
2 c basil washed
4 garlic cloves grated
1/3 c olive oil
dash of lime juice
1 sweet potato peeled and cut into thick strips (pinch of pink Himalayan sea salt to taste)

;

(optional)Dehydrate your cheese sticks for 5 hours or until they have a nice golden color. Leave out on the bench on papers towels for 20 minutes.
Blend all of your hazelnut-basil pesto ingredients until smooth or slightly grainy. Leave in the fridge until your cheese sticks are ready.
Using a peeler, peel away your butternut pumpkin. Then with a knife, cut 2 inches thick strips of fettuccine. In a medium size bowl, add your fettuccine, 4 tbsp olive oil and rosemary and mix well.
Get out 4 white bowls, divide your fettuccini, and add hazelnut-basil pesto followed by cheese stick and garnish with your preferred herbs.

2015-10-02T23:36:39+00:00