Raw Pasta Alfredo
For Pasta Noodles:
Using your Julienne Peeler make pasta noodles from about 3 large Zucchinis. Discard the skin pieces as you go, Place your pasta In a large bowl and massage in a tablespoon of salt. Set aside at room temperature for 1 hour. Rinse well and drain/ pat dry with paper towels.
For Alfredo sauce:
…into your blender, add the following
Leftover white bits of the Zucchini (up to ½ cup)
½ cup Sunflower Seeds (washed, soaked 6 hours, rinsed, drained 2 hours min)
Juice from ½ Lemon
2 tablespoons raw Olive Oil
2 Dates (remove stones)
1-2 cloves of Garlic
1 teaspoon Salt
Water as needed to blend, just under covering these items to start.
¼ cup Pine Nuts (or more sunflower seeds if you like)
¼ cup fresh Basil (stuffed tightly to measure)
1 tablespoon fresh Parsley
Blend everything except the Basil, Parsley and Pine Nuts into a smooth thick cream, add water slowly if needed.
Add the Pine Nuts. Blend again to break down pine nuts. Add more water if needed to create the desired thickness, just about the same as cold sour cream.
Finely chop the Basil and Parsley into tiny specks and stir into the sauce.
Allow the sauce to stand covered 30 minutes minimum, when ready to serve…
Add your sauce to your pasta in a mixing bowl a half cup at a time. Add sauce until desired blend. Serve into portions adding any extras on top you like.
Extras: - Any or All - bits and pieces stirred in, or on top, or both Mushrooms Bits, Broccoli Bits and/or Diced Red Pepper
Save any extra sauce for other treats, like spreading on corn on the cob.
