I just cancelled a pasta maker Id ordered :o)

[Guest guest]

Raw Pasta - Dont heat up the kitchen!!!

SOURCE: http://www.living-foods.com/rawgourmet/newsnov99.htm

The most exciting thing that has happened to me since I wrote The Raw

Gourmet is the discovery of the Saladacco-(its new name is the Spiral

Slicer). This inexpensive manual kitchen gadget does a great job

making attractive slices, but the best thing that it does is turn

simple hard vegetables like zucchini, carrots, parsnips, yams into

raw veggie angel hair pasta! Cool idea, huh

A few turns of the handle and you have a bowl full of the most

wonderful pasta, ready to have a delicious sauce poured over it! Just

try the following pasta recipe and you will see what I mean-this is a

gadget that you will want to use 2 or 3 times a week- the taste of

the veggie is so fantastic, even people who never liked zucchini

before are loving it as a pasta. What a great way to wow your

traditional food friends and family. For a picture of the saladacco

spiral slicer go to: www.rawgourmet.com

For pasta- When making pasta as a side course with other dishes allow

1/2 a medium zucchini per person. When making the pasta as a main

course, allow 1 whole zucchini per person. Make the pasta, then pour

the Pesto sauce over it and toss together to mix well. On the serving

plate or on each individual plate - spoon a generous amount of

pomodoro or marinara sauce right in the middle of the pasta.

If you don't own the Spiral Slicer then make julienne strips either

by hand or with a mandoline.

Pesto Sauce

A single recipe of pesto sauce will serve 8 over zucchini pasta, a

double recipe will serve 15-16.

(When served as a side course-using 1/2 zucchini per person)

2 tablespoons pine nuts, soaked in water 20 minutes

6 tablespoons extra virgin olive oil

3 cloves garlic, chopped

6 tablespoons chopped fresh basil (or more, to taste)

1 tablespoon chopped fresh parsley

pinch of sea salt

Blend ingredients until very smooth. If the sauce is too thick, add a

spoonful of warm water. Yields approximately 3/4 cup

Pomodoro Sauce

Serve pesto sauce and pomodoro over Raw Zucchini pasta for a

memorable summertime combination. I say summertime because it is

important to use only the freshest, ripest tomatoes that you can find.

For an intense basil flavor, place basil strips in the colander with

the tomatoes. Or, add the basil just before serving for a less

intense flavor.

4-6 tomatoes, diced

1/4 cup fresh basil, slivered

pinch of sea salt

Additional fresh basil to taste

In a colander, put the tomatoes, slivered basil and sea salt. Drain

for a minimum of 2-3 hours. Stir occasionally. If you have time, 8-

10 hours of draining (do not refrigerate) results in a more highly

flavored sauce. Add additional basil, if desired. (Serves 8 as a side

course

note: Do not throw away the tomato water as it drains, it is

delicious!