With Spring just around the corner here in Philly, I am enthusiastically gearing up for warmer weather. I created this recipe late last August, when many of the ingredients were prominent in our garden; every now and again, it’s a perfect choice to bring out to remind me of the warmth of the summertime when I’m craving it most. An indoor planter full of basil also helps.
To make it cooler weather friendly, feel free to sub in other vegetables, such as raw kale–massaged with a little lime juice and sea salt–in lieu of the zucchini, and chopped parsley, or spinach, instead of the basil.
Raisin Zucchini Ribbon Fusili
Yield: 6 servings
- 16 ounces brown rice fusilli
- 2 cups raw cashews, soaked for 3 hours and drained
- 1 tablespoon rice vinegar
- 1/2 teaspoon sea salt
- 1/2 cup water
- 4 tomatoes, blanched and skins removed and chopped
- 1 cup sweet basil, chopped into small bites
- 2 large shallots, sliced into strips
- 1 cup raisins
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- 2 small zucchini, sliced into wide ribbons using a vegetable peeler
Cook the pasta according to package directions, rinsing with cold water and then tossing with a little sea salt after cooking.
In a food processor, blend together the cashews, rice vinegar, sea salt and water until very smooth, about 8 minutes, scraping down the sides as necessary. Toss with the pasta to fully coat and stir in 1 teaspoon sea salt, or to taste.
In a large non-stick frying pan, toss the tomatoes, basil, shallots, raisins, garlic, and sea salt together and cook until shallots and raisins are soft, about 7 minutes. Add in the zucchini ribbons and cook just until wilted. Gently stir the sautéed vegetables into the pasta just enough to mix. Serve immediately.