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Summer Squash Tagliatelle with Creamy Raw Alfredo Pesto
Ryan Scott's healthy no-cook squash tagliatelle with creamy raw pesto
Samantha Okazaki / TODAY
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(14 rated)


    • 2 summer squash, thinly sliced with a vegetable peeler, mandolin or spiralizer
    • 1 cup cashews
    • Zest from 1 lemon, plus !/2 a lemon, juiced
    • 1 cup spinach
    • 2 cloves garlic
    • Sea salt, to taste
    • Freshly ground pepper, to taste
    • 7 basil leaves (more if preferred)
    • ½ - 1 cup water


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

Slowly add more water until sauce becomes desired consistency.  

Finely chop four basil leaves and stir into the mixture.

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