When you’re ravenous and can’t be bothered to make a fussy meal, this satisfying, vegetable linguini measures up. It took me longer to take the damn picture than to make the thing. I can tell you how healthy this dish is or you can just take my word for it.
Makes enough for two or one really hungry person.
Two-Toned Linguini with Creamy Lime Sesame Dressing
1 zucchini
1 carrot
1 red pepper
Snap peas
Alfalfa, AKA the “the food of gods” in Arabic, sprouts
Creamy Lime Sesame Dressing
2 scallions
3 tablespoons white sesame seeds
2 teaspoons nama shoya (unpasteurized soy sauce)
1/2 avocado
4 tbsps macadamia nut oil
2 tbsps olive oil
2 tablespoons cold water
Juice of one lime
Juice of one half lemon
¼ tsp salt
1 tbsp honey
For the dressing, blend all ingredients in a high speed blender. Makes half pint of dressing and lasts for about 4 days in the refrigerator.
Slice the carrot and zucchini lengthwise with a plain ol’ potato peeler or a mandolin. It’s easier with the latter so you won’t cut your fingers when you get close to the center of the vegetables, I don’t think bits of skin taste too good.
In a stainless steel bowl, mix a huge dollop of dressing, so big Daisy’d be impressed, with the sliced vegetables and snap peas. Top with chopped red bell pepper and alfalfa sprouts and sea salt to taste. This dish is also good with tomatillo salsa, it just adds a lil’ bite.
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