ROSELLINNI PASTA

8 portions 

This dish can be served raw or cook

NUT PARMESAN

INGREDIENTS: 

8 oz. peeled almonds. If possible, have it previously sprouted and dehydrated.

1/4 cup nutritional yeast 

1 tsp. sea salt 

1 tsp dried basil

1 tsp dried onions 

1 tsp Italian seasoning

PREPARATION:

Process in food processor all ingredients and have ready to add as a topping for the pasta. 

GREEN OLIVE SALSA

INGREDIENTS: 

8 oz. of green olives 

1/2 diced medium white onion - washed and strained after cut

16 oz. diced tomato (about 2)

1/2 red bell pepper (minced)

2 parsley stems (minced finely)

1/2 Serrano chili… minced finely

1 lemon juice

1 TBSP vinegar 

1 tsp. Italian Seasoning

1 tsp honey

1/8 tsp. black pepper 

1 tsp tsp. sea salt 

PREPARATION:  Mix it all, check for flavor n pack.

BASIL SAUCE

Add all ingredients to a blender: 

 1 cup peeled almonds or cashews 

1/2 bunch basil leaves about 4 oz

3/4 cup spinach about 4 oz

1/8 tsp. nutmeg

1/8 tsp. black pepper

1/3 serrano chilli 

1 garlic clove 

1 1/2 tsp sea salt

1 ½ lemon juice

1 tbsp. vinegar 

1 tsp. agave

2 TBSP olive oil

About 1 ¾ water or until it a creamy consistency. 

ZUCCHINI /DAIKO NOODLES

INGREDIENTS: 

1. daikon ,,, peeled

6 zucchini - chop edges, wash, dry

PREPARATION:

Use mandolin to create medium slices of the daikon and zucchini. Cut about ¼ inch thick long side noodles. Like pappardelle style noodles. 

Mix with 1 TBSP salt, let it sit and squeeze the water gently. 

ASSEMBLY

After you have squeezed the noodles, mix with the basil sauce and parmesan. 

It should be for each cup of noodles, ⅓ cup of sauce and 2 TBSP of nut parmesan. 

Use a cup or a metal dish display circular mold to place noodles on top of your plate.

Then, garnish with olive salsa mix.

Use fresh basil or herbs and enjoy!