Pesto-Coated Carrot and Parsnip Fettuccini

By on April 1, 2013

This dish is a great way to get as many healthy ingredients into your body as possible without having to sacrifice any of the things you love. The softness of the root vegetables makes it reminiscent of traditional al dente pasta.

Makes 2 servings

INGREDIENTS

3 large carrots, peeled 

3  large parsnips, peeled 

1 tbsp cold-pressed (extra virgin) olive oil

1⁄4 cup freshly squeezed lemon juice, divided

11⁄2 tbsp  fine sea salt, divided

3⁄4 cup  cold-pressed hemp oil

1⁄2 cup  raw shelled hemp seeds

3  cloves garlic

3 cups chopped fresh cilantro leaves

DIRECTIONS

1.  Using a vegetable peeler, peel carrots and parsnips into long, thin strips, dropping into a bowl as completed. Add olive oil, 1 tsp (5 mL) lemon juice and 1⁄4 tsp (1 mL) salt and toss until vegetables are well coated. Set aside for 10 minutes, until softened.

2.  In a food processor fitted with the metal blade, process hemp oil and seeds, garlic and remaining lemon juice and salt, until somewhat smooth but the hemp seeds retain some texture. Add cilantro and process until chopped and blended, stopping the motor once to scrape down the sides of the work bowl. Add pesto to fettuccine, toss well and serve.

TIPS

Peeling the vegetables lengthwise produces the long, thin strips required for this recipe. For best results use a Y-shaped (slingshot) vegetable peeler. When using a regular peeler, you can glide down the length of the vegetable to make one long, thin strip.

If you prefer, combine the ingredients for the marinade in a small bowl before tossing with the vegetables, to ensure even integration.

Excerpted from Eat Raw, Eat Well by Douglas McNish © 2012 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission. Photo credit: Colin Erricson / www.robertrose.ca

 

 

About Charleen Wyman

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