Basil Pesto Fettuccini

Serves 4

Raw pastas are a great dinner option because they are so quick and easy to make, and are marvellously tasty too. You can add as many vegies as you like, taking their nutritional content to the next level.

8 large zucchini (courgettes)

3 tablespoons pine nuts

Basil, kale & pine nut pesto

75 g (2½ oz/1½ cups, tightly packed) basil leaves

85 g (3 oz/1 cup, tightly packed) chopped kale

310 g (11 oz/2 cups) pine nuts

500 ml (17 fl oz/2 cups) cold-pressed extra virgin olive oil

4 garlic cloves, peeled

3 tablespoons lemon juice

1 teaspoon Himalayan pink salt or Celtic sea salt

• To prepare the ‘pasta’, peel the zucchini, then use a mandoline or vegetable peeler to shave the zucchini into fettuccini strips. Place in a large mixing bowl.
• Pulse all the pesto ingredients in a food processor until well combined, but still chunky. Add the pesto to the zucchini pasta and massage it in well.
• Divide among four serving bowls and top with pine nuts.