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Ingredients

• 1 zucchini
• 1 carrot
• Roughly 1/2 cup flat-leaf parsley or chervil
• 3 garlic cloves, crushed or finely grated
• 1/2 cup (125 ml) extra virgin olive oil
• Juice and zest of 2 small lemons
• Handful of black olives, roughly chopped
• Pine nut ricotta or pumpkin seeds

Directions

1. Put the zucchini and carrot through the middle blade of your spiralizer or use a potato peeler to create long, thin ribbons.

2. In a separate bowl, whisk together the parsley, garlic, olive oil, and lemon juice. You won’t need it all, so freeze the remainder for another evening.

3. Tumble enough of the dressing into your tagliatelle.

4. Toss thoroughly to coat each strand. Sprinkle in the chopped olives. Crown with a generous drop of pine nut ricotta and a few turns of the black pepper mill.

5. To make the pine nut ricotta, soak 150 gms raw cashews overnight,drain the soaked cashews. Whiz 140g pine nuts, 1-2 garlic cloves, some water, extra virgin olive oil, 2 tbsp lemon juice, some sea salt, pepper and nutritional yeast flakes in a food processor.

6. A simple smattering of pumpkin seeds is a filling alternative to the ricotta.

Nutrients Per Serving

Serves 2