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GreenChef Chad Sarno | Pasta Trio

Posted By Chad Sarno On October 21, 2008 @ 6:40 pm In Full Recipe List,Recipes / Main Courses,Recipes / Raw | 1 Comment

Courgette and coconut noodles, rustic puttanesca, white truffle alfredo, sage pesto (raw)

I grew up in a large Italian family, and gathering at my grandmothers home was like no other feast you could imagine. We would be forced to painstakingly sit through 7+ courses of amazing authentic food every meal. (Sounds rough huh!) My favorite courses were the array of pastas she would bring out around the 4th course. So many types of pastas from cannelloni, tortellini, manicotti, lasagnas, ziti, gnocchi and my favorites; vermicelli and linguini, all embraced by their own magical home made sauce.

So, needless to say, this combination of raw pastas were created when I offered a raw dinner for my grandma at a large catered event outside of Boston a few years back. She fully enjoyed every course; therefore, if grandma approved, the dinner was a success!


For the Pasta:

5-6 Long Straight Courgettes, sliced paper thin, lengthwise on mandolin

then sliced again in ‘linguini’ width ribbons

1 Cup Young Coconut Meat, sliced into thin noodles

2 TB shallots, minced

When serving this dish, it is very important to toss with sauces right before these are served. The presence of salt in the sauce, will cause the couregtte noodles to soften and release water. When tossing sauce with pasta, add a touch extra of olive oil. Serve the trio on a rectangle plate, garnished with fresh herbs, diced tomatoes, or your favorite dairy free parmesan.

For the White Truffle Alfredo:

2 Cups Cashews, soaked

¾ Cup Water

1/2 Cup Olive Oil

2 TB Quality White Truffle Oil

1 ½ TB Light White Miso

1 TB Nutritional Yeast

2 Cloves Garlic

½ T Sea Salt

Pinch of Fresh Nutmeg

¼ Tsp. White Pepper

In high speed blender, blend all ingredients until smooth, you may need to add more water depending on desired consistency. Toss with courgette noodles right before serving.

For the Sage Pesto:

1 Cup Basil, fresh chopped

3 TB Chopped Leek

1 ½ TB Sage, fresh chopped

½ Cup Pine Nuts

¼ Cup Olive Oil

2 Cloves Garlic

1 ½ Tsp. Sea Salt

In food processor, gently pulse all ingredients until finely minced. When pulsing is complete, toss with olive oil for an amazing pesto!

For the Rustic Puttanesca:

¼ c olives, Kalamata, green and black olives pitted and mixed

3 T capers, rinsed

½ c sun dried tomatoes re-hydrated and julienne

3 T olive oil

2 T lemon zest

2 cloves garlic minced

1 small red onion fine diced

1 fresh red chile minced

Sea salt and pepper to taste

In mixing bowl, toss the zucchini noodles, bell peppers and basil, set aside. In separate bowl coarsely chop the olives, capers, and sun dried tomato, toss with remaining ingredients and stir thoroughly. Prior to serving toss the olive mix with the noodles. Salt to taste.

Wine Suggestion: 1999 Savennieres, Nicolas Joly, Clos de la Coulee de Serrant, Loire, France
This gorgeous example of the best of Loire whites explodes with honey, star anise, white flowers and tropical orchard notes. Round and restrained with a full yet balanced structure, Joly’s top wine pairs perfectly with the texture of the raw pasta while being versatile enough to navigate all three sauces.

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