Recipe Directions
First, spiralize the squash, or use a vegetable peeler to make thin “noodles”. Stop when you get to the seeds, and save the rest of the squash for the sauce. Put the noodles in a bowl and leave at room temperature, ideally for a couple of hours to soften, or if you don’t have the time or forgot to plan ahead, leave it as you make the sauce.
In a food processor, blend pine nuts and cashew. Add basil leaves (as much as you like, really, but something between 1 and 2 cups should be enough) and blend a few seconds. Add the left overs from the squash and blend again – now it will become creamy. If it’s too thick, now is the time to add oil until desired consistensy. Add the rest of the ingredients except the sundried tomatoes, and taste as you go along.
Pour the sauce over the squash pasta and drizzle with the sundried tomatoes.
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Comments
Top voted
greenie
Jan 02, 2010
What is timian?
Nyuszi
Jan 07, 2010
This sounds interesting and delicious, I'll have to try it soon. Thanks.
forrestlyone
Jan 02, 2010
This sounds terrific satnam! I am trying this one tonight. Thanks!!
All
txinchin
Jul 15, 2010
Wow... this sounds incredible. What a perfect excuse to hit up the farmers market.
Nyuszi
Jan 07, 2010
This sounds interesting and delicious, I'll have to try it soon. Thanks.
satnam
Jan 05, 2010
Hehe yeah sorry, it's thyme :-)
forrestlyone
Jan 02, 2010
I think it is the Norwegian word for Thyme, but I will let the author of this recipe confirm.
greenie
Jan 02, 2010
What is timian?
forrestlyone
Jan 02, 2010
This sounds terrific satnam! I am trying this one tonight. Thanks!!
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