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Summer Squash Tagliatelle with Creamy Raw Alfredo Pesto

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Ryan Scott's healthy no-cook squash tagliatelle with creamy raw pesto
Summer Squash Tagliatelle with Creamy Raw Alfredo PestoSamantha Okazaki / TODAY
RATE THIS RECIPE
(17)

Ingredients

  • 2 summer squash
  • 1 cup cashews
  • 1 lemon
  • 1 cup spinach
  • 2 cloves garlic
  • Sea salt
  • Freshly ground pepper, to taste
  • 7 basil leaves (more if preferred)
  • ½ - 1 cup water

Preparation

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.