Pasta Fresca

Serves 4-6
Pasta Base

  • 1 pack Kelp Noodles, rinsed and roughly chopped
  • ¼ med. Celery  Root, peeled and turned to med. Or large noodles on your mandolin
  • ½ lg. Carrot, turned into med. or large noodles on your mandolin
  • 5 Basil Leaves, rolled lengthwise and chiffonade or sliced into very thin strips
  • ½ Cup Sundried Olives, pitted and quartered
  • 1/3 Cup Cherry Tomatoes, quartered
  • Place all ingredients in a large mixing bowlt

Marinade

  • ½ Cup Olive Oil
  • 2 ½ Cloves of Garlic
  • 2 ½ Lemons Juiced
  • 4 Sundried tomato Halves
  • 2 ½ tsp. Sea Salt, use less if sundried tomatoes are salted
  • 2 ½ tsp. Italian Seasoning
  • Black Pepper to taste
  • Blend all ingredients in a high speed blender until emulsified
  • Pour just enough marinade over pasta base to marinade
  • Toss all ingredients, and allow to sit for 10 minutes
  • Serve over a bed of chopped Romaine or mixed greens

Top with your favorite rawmesean, or creamy Mozzarella, or enjoy as it is.

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