Raw Spaghetti with Sun Dried Tomato Pesto and Olive Tapenade

[Guest guest]

Pasta:

1 zucchini, made into ribbons with a vegetable peeler. (when you

reach the seed pod, it may become difficult. flip over and do other

side, down to the seed pod, too.)

1 straight yellow squash, made into ribbons.

 

Sprinkle VERY LIGHTLY with celtic sea salt, in a collander, and set

aside while preparing the pesto and olive relish.

 

Pesto:

1/2 c raw pine nuts

1 bunch basil, strip leaves from stems

3 cloves garlic, pressed

1 small jar sundried tomatoes in olive oil

big pinch celtic sea salt (approx 1/4 tsp)

 

In a blender or food processor, add pine nuts, basil, garlic, salt,

and entire jar of sundried tomato, including a bit of the oil. Pulse

several times until blades turn freely. Add 3-4 Tbls more of the

tomato-packing oil, until desired consistancy is reached. (May also

use water.) Course texture is preferred, not too soupy.

 

Olive Tapenade:

1/2 c pitted Sicilian style (green) olives (from deli, NOT a jar!)

coursely chopped, herbs included. (you'll have to seperate the

olives from the oil and herbs to chop, but add a bit of the oil and

herbs back when you're done.)

1/4 c red onion, finely minced

1 T lemon zest, finely grated

1 sprig fresh rosemary, leaves stripped from stem, finely minced.

3-4 T balsamic vinegar

 

Combine all in a bowl. Set aside.

 

Assembly:

Pat the zucchini and yellow squash ribbons gently dry with a paper

towel. Arrange in serving bowl or platter. Top with generous amount

of pesto. Add olive relish to the top, in the center. Garnish with

chopped fresh vine or cherry tomatoes, arranged around edges.

Belissimo!