Zucchini Pasta with Garlic Scape Cream

Mmm! I just finished eating my delicious RAW Zucchini Pasta with Garlic Scape Cream, and am absolutely thrilled to share the recipe with YOU! This is a great dish to eat fresh from the garden during the summer months as scapes (a garlic plants first crop) are usually ready mid-end of June or early July. Plated up with a few garden fresh tomatoes, a scape, and a sprig of basil and you’ve got a visually stunning summer meal! Bon appetit!

• 4 small zucchinis (2 green and 2 yellow if possible)
• 1 cup coconut milk (*using 1/2 cup fresh young coconut meat and 1/2 cup coconut water)
• 1/2 cup packed fresh basil
• 1/2 cup pine nuts
• 1-2 fresh garlic scapes (if thin use 2)
• 3 tbsp fresh lemon juice
• 1 tsp Himalayan salt
• 1/2 tsp fresh ground black pepper

First you will have to use a fantastic Spirooli device to spiralize your zucchini into perfect, raw zucchini pasta noodles. Place them in a large bowl and set aside while you make the sauce.

Combine the remainder of the ingredients in a high speed blender and blend until smooth. This sauce batch is quite large, so pour about half the recipe onto your noodles and mix well – you will then be able to up the amount of sauce according to the level of your saucy tastes! (Leftover sauce can be stored in a glass container and frozen, or refrigerated and used within 3 days).

This batch makes 2 large plates of raw pasta, or can be used for 4 appie-sized servings.

*Can substitute 1 cup canned full-fat coconut milk in a pinch. The recipe would then no longer be considered ‘raw’ (but will still be delicious).