Contributing Monkie Vanessa Sherwood
Published on September 30, 2008
Carrot and Parsnip Fettuccine
with Pumpkin seed pesto and marinated mushrooms and cherry tomatoes (raw)
What a feast for the eyes! I believe presentation plays a huge part in the success or failure of a recipe. If something looks good, it’s got a lot better of a chance in tasting good, especially when trying out raw food dishes on non-raw food eaters.
For me, this is a very fall/autumn like dish with the orange, red, green, and dark brown colors- almost like fall foliage. I come from the Finger Lakes region of Upstate New York where people travel from afar specifically to see the changing colors of the trees. I guess it reminds me of home.
For the pumpkin seed pesto:
1/2 Cup Raw Pumpkin Seeds, soaked 1 hour or more
1/2 Bunch Cilantro
3 Tablespoons Olive Oil
2 Tablespoons Lime Juice
1 Large Clove Garlic Minced
1/2 Teaspoon Himalayan Crystal Salt
1/4 Teaspoon Cumin
Marinated Mushrooms and Cherry Tomatoes, Remove the brown furry stuff from the Portobello mushroom cap with a small spoon and slice thin. Toss the mushroom and cherry tomatoes with the pumpkin seed oil, garlic, salt and pepper. Dehydrate on a teflex sheet for 1-2 hours until soft. The mushrooms will look like they’ve been sautéed.
For the dressing:
2 to 3 Large Carrots
2 Large Parsnips
Some Olive Oil
1/2 Cup Pumpkin Seeds for the garnish
Carrot and Parsnip Fettuccine, With a vegetable peeler, peel the carrot and parsnip into thin ribbons. Place into a large bowl and drizzle with a little olive oil.
Toss the carrot and parsnip fettuccine with the pumpkin seed pesto. Because the pesto will be quite thick, you may need to use your hands to make sure it is mixed in well. I like to make sure that all the fettuccine is coated with the pesto. Toss in the marinated mushrooms and cherry tomatoes. Sprinkle with pumpkin seeds and serve.