Raw Pasta Carbonara
by Ken Blue, Executive Chef at Hippocrates Health Institute
Yields: 4 – 6 servings
Preparation Time: 10 – 15 minutes
Pasta:
-4 zucchini, spun into noodles
Sauce:
-1/2 cup snipped smoked dulse (Maine Coast Sea Vegetables)
-2 ounces lemon juice
-1/2 red onion, small julienne slices
-1 1/2 cloves garlic
-1 red pepper, small julienne slices
-1/2 tablespoon kelp
-1 cup peas
-1 heaping tablespoon Frontier Pizza Seasoning
-1 1/2 cup soaked pine nuts
-1/2 cup soaked macadamia nuts
-1 1/2 ounces olive oil
To make pasta, turn 4 zucchini into noodles using a vegetable turning slicer or mandolin. Mix in desired amount of sliced onion, red pepper, peas and dulse with noodles.
To make sauce, add all sauce ingredients to blender. Add water to top of nuts. Blend into very thick creamy sauce.
Add as much sauce as desired to noodle mixture.
Variations: Mix the cream sauce with the noodles to make a fettuccine alfredo or add different vegetables to make your own creamy pasta dish.
