In the summer you can usually find goldbar squash, which is a lovely dark yellow variety that tastes great with the lemon basil and green olives. It's also shaped more like straight zucchini and so is easier to julienne. If goldbar is unavailable, regular yellow summer squash is fine. A small plastic mandoline slicer is a handy tool to have, and theyre very inexpensive. If you don't have one, you can peel the squash with a vegetable peeler into thin strips, but this will take a while.
11/2 cups raw pine nuts
3 tablespoons extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
1 tablespoon nutritional yeast
1/2 teaspoon sea salt
2 or 3 medium goldbar or yellow summer squash
1/4 cup raw pine nuts
1/2 teaspoon nut oil or extra-virgin olive oil
1/4 cup green olives, pitted and thinly sliced
1 small handful of lemon basil leaves
Freshly ground black pepper
1. To make the Alfredo sauce, place the pine nuts in a bowl and add enough water to cover. Let sit for 1 hour or more to plump the nuts.
2. Drain the pine nuts and put them in a blender with the olive oil, lemon juice, nutritional yeast, and salt. Blend until smooth. If the sauce is too thick, add a drizzle of water to thin it.
3. To make the fettuccine, cut the ends off the squash. Julienne the squash on a mandoline and place it in a colander or strainer. Toss with about 1/2 teaspoon of sea salt and let sit for at least 30 minutes to soften and allow a bit of the liquid to drain out.
4.Chop the pine nuts and put them in a small bowl with the oil and a pinch of salt.
5. Place enough squash for two servings in a medium bowl. Add enough of the sauce to generously coat the fettuccine. Add the green olives, half of the lemon basil, and a pinch of black pepper and gently toss.
6. Divide the fettuccine between two shallow bowls, making tall piles. Drizzle more of the sauce around the squash. Sprinkle with the chopped pine nuts and garnish with remaining basil leaves.
This recipe was created by Sarma Melngailis, proprietor and cofounder of New York's Pure Food and Wine restaurant. She's the author of Raw Food/Real World (Harper Collins, 2005) and Living Raw Food: Get the Glow with More Recipes from Pure Food and Wine (Harper Collins, 2009). Melngailis also runs the online eco-haven One Lucky Duck. This recipe was originally published in Eco-Sex.
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