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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

Raw Tagliatelle with Mushroom Pesto

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.

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