Ok, it’s not pasta. It’s peelings of carrots and courgette given the pasta treatment. I mostly followed this recipe for Zucchini “Pasta”, which is basically a raw mixture of zucchini, tomato, basil, garlic, oil and walnuts. I added carrots, and also cooked the garlic in the olive oil, then added the zucchini and carrots very briefly. I used pine nuts instead of walnuts, and added a poached egg and an avocado (because that seems to be what I do).
Would make again. Next time, I’d like to try the raw version with walnuts.
Recipe: Zucchini “Pasta”
This is beautiful Monica. Simply gorgeous and I bet, so very tasty!
Thanks, Mardi – it was indeed a taste bomb!
I haven’t ever seen carrots in a raw pasta like this–it sounds like a great addition. And of course the poached egg makes the dish. 🙂 Runny yolk for the win!
Makes me wonder what other veggies I can turn into a raw (or cooked) “pasta”. Parsnips come to mind… but whatever it is, you said it: it’s all about the runny yolk!