NO HEAT SUMMER FOOD

Do you ever run across a recipe and think that looks good, I should try that?  

Looks like I will also need new cabbage recipes too

For me having loads of summer fresh garden produce, it's almost a weekly if not daily thing. 

Last week it was 2 new cauliflower recipes and this week the first of our summer squash came in. So when this recipe was FB posted by my Arizona friend Marilyn I thought, hey it looks simple, fresh, and summery, why not  try it? AND you don't even cook this. Turn off the heat with Chef Ryan Scott's easy  delicious summer supper.

Summer Squash Tagliatelle with Creamy Raw Alfredo Pesto

Ingredients

• 2 summer squash, thinly sliced with vegetable peeler, mandolin/spiralizer
• 1 c cashews or almonds                                            

  

  Courtesy of today.com

• ½ lemon, juiced
• Zest from 1 lemon 
• 1 c spinach (arugula/kale)
• 2 cloves garlic
• Sea salt, to taste
• 7 basil leaves (more if preferred)
• ½ -1 c water

Add cashews, lemon juice, lemon zest, spinach and garlic into a blender with about 1/3 c of water.

Slowly add more water until sauce becomes desired consistency. You want it thick and creamy (nuts do that) This can be made a day ahead.

Finely chop four basil leaves but not too small and stir into the mixture.

Pour sauce over summer squash noodles. Garnish with remaining basil leaves.

always loads of food in End of the Rainbow Valley

spinach for today's recipe

  YUM.