Fettuccini al Pesto. Making familiar foods Healthy and free of processed Carbohydrates

This dish is simple and fast and is usually a standby when in a hurry. This Peso Sauce is delicious and you can use it for other applications such as dips., Drizzled on tomato stacks or crackers with veggies such a cucumber, dried peppers drizzled with Pesto Sauce.

Fettuccine al Pesto

Makes 6 servings

 Pesto

·         4 cups basil leaves (stems removed), tightly packed

·         1/2 cup extra virgin olive oil

·         4 cloves garlic, crushed

·         2 teaspoons lemon juice

·         1 teaspoon sea salt

·         1/2 cup raw pine nuts

·         6 zucchini, peeled

·         1 tomato, seeded and diced

·         1/2 cup Pine Nut Parmesan (optional)

To make the pesto, place the basil, olive oil, garlic, lemon juice, and salt in a food processor fitted with the S blade and process until the basil is chopped. Add the pine nuts and process until smooth. Stored in a sealed container in the refrigerator, Pesto will keep for five days.

To make the fettuccini, use a vegetable peeler to peel the zucchini down to the core of seeds on all sides, forming long strips. Do not continue peeling once you reach the core of seeds. Toss the zucchini fettuccine with enough pesto to coat. Place a small pile of zucchini fettuccine on serving plate. Top with diced tomato and Pine Nut Parmesan, if desired.

Note: To serve warm, place the pesto in a glass jar in a dehydrator set at 115 degrees F for 30 minutes. Toss with the zucchini fettuccine.

Pesto sauce is delicious served with zucchini fettuccine, or as a garnish for Minestrone.