Raw Mediterranean Fettuccine

For our first raw food dinner, we decided to combine some of my favorite flavors of the mediterranean to create an awesome "pasta" dish!  I started by making a homemade pesto in the food processor...

*Note: As with all of my recipes, this creation was made completely by taste. If you're like me, you'll use TONS of garlic in EVERYTHING. You don't need to though.. All measurements are total estimates, please create your food with your own personal taste in mind.


Sun-dried Tomato and Basil Pesto
1 Huge handful of fresh basil leaves
2 cloves of garlic
3 kalamata olives
4 big pieces of sun-dried tomato
1 small handful of raw sunflower seeds
A few tablespoons of cold-pressed olive oil
A light sprinkle of crushed red pepper flakes
A couple cracks of salt and whole peppercorns

Voila! Makes about 4 ounces of delicious pesto, ready to top anything your heart desires!

Then, we used a vegetable peeler to cut long thin strips of zucchini and yellow squash. Put them into a colander in the sink to drain out their bitter liquid.

I created a Raw Cashew "Cheese" to crumble on top of the pasta. Here's what I did:
Throw a handful of raw cashews into the food processor. While it's still on, squeeze a fresh lemon over the cashews, throw in a garlic clove and a couple basil leaves, crack some salt and pepper. You'll know it's done when it resembles crumbled feta cheese. Awesome! Set aside.

Chop up some fresh cherry-tomatoes, kalamata olives and red onion. Put them into a mixing bowl.

Use a paper towel (made of recycled materials, of course) to soak up and dry the zucchini and squash noodles, then throw them into the mixing bowl as well. Toss in a nice scoop of the pesto and mix it all up. Place your pasta onto a plate and top off with some crumbles of the cashew cheese. Delicioso!