Adela Stoulilova

"To eat is a necessity, but to eat intelligently is an art" -La Rochefoucauld

Raw Green Pasta With Avocado Pesto and Walnuts

Posted on September 19, 2011
green pasta


1 zucchini 
1 avocado
1 cup frozen green peas
2 garlic cloves
2 Tb spoons virgin olive oil
fresh basil and parsley
salt and pepper to taste 
1/2 cup walnuts


Make the pesto by placing  avocados, garlic, basil, parsley  and olive oil into a food processor. Process until smooth and creamy, add salt and pepper to taste. Place frozen peas in a bowl filled with hot water and let sit for 1-2 minutes. Use a vegetable peeler or spiralizer to make zucchini pasta. Transfer the pasta into a large bowl, drizzle with oil, sprinkle with a little salt, and very gently lift and toss the zucchini strands to coat.
Arrange a portion of pasta on a serving plate, top with avocado pesto and finely chopped walnuts.

green pasta

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