What's New?

Power up with this rainbow salad that is filled with antioxidants, essential vitamins and minerals, and a whole lot [...]

Fill up for dinner on this delicious zoodle recipe. You'll forget that you are on a raw diet when you treat [...]

These zucchini chips are super easy to make and you don't have to feel guilty about eating them. That's right, they [...]

Get ready to dip because this is the most refreshing salsa we've ever tasted. Perfectly crunchy with just the right [...]

Fettucine with Hazelnut-Basil Pesto

September 18, 2013

16 rater(s)

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