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.
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
- Fresh rosemary
- Fresh parsley
Ingredients for tagliatelle (2 portions):
- 2 zucchinis
- Olive oil
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.