Raw Tagliatelle with Mushroom Pesto

Zucchini offers a large scale of possibilities, what about to try large noodles this time? We added champignons and walnuts and a gastronomic experience is here.

Main dish

Ingredients for mushroom pesto (2 portions):

• 300 g of champignons
• A handful of walnuts
• 2 teaspoons of olive oil
• 2-3 teaspoons of water
• ¼ of mixed zucchini
• 1 garlic glove
• Himalayan salt
• Pepper
• Fresh rosemary
• Fresh parsley

Ingredients for tagliatelle (2 portions):

• 2 zucchinis
• Curcuma
• Olive oil

Instructions:
Put champignons, walnuts, zucchini, garlic in a blender and sprinkle with olive oil. Mix to a smooth consistence. If the mixture is too heavy, add a bit water, but keep in mind that mushrooms will also release some. Flavour with herbs, salt and pepper.

Cut zucchini into large noodles with a spiralizer, you can also use a peeler. Stir curcuma in a little bit of olive oil and coat zucchini tagliatelle with spices so they will gain a beautiful yellowish-orange colour.