Raw Pasta with an Avocado Pea Pesto

Raw pasta... what?  This is my first time making zucchini noodles.  I've always thought that they can not be as filling as wheat or rice noodles and I can't stand when I'm hungry about an hour after dinner.  I was pleasantly surprised with how filling this meal was!  Yet again... this is a wonderful meal for a hot summer day.  It is really meant to be made raw, but for some reason, I really need my dinners to be warm.  Unless it's a sandwich. I basically put everything together like the recipe said and then just sauteed it in a pan for literally 2 minutes.  Just to warm it up.  But if you don't feel like heating the stove and if you're not a freak for warm food like me, you can totally eat this raw.  This was really good, super fast to make and filling too! I served it with my homemade Focaccia Bread, which is not gluten free, but you really don't even need bread to do with it because it is very filling itself.  Enjoy!

Raw Pasta with an Avocado Pea Pesto
Serves: 4

Ingredients: 
2 large zuchini
1 avocado, peeled and pit removed
1 bunch basil
1 small bunch mint leaves, about 10 leaves
1 clove garlic
1/2 cup frozen peas
1/4 cup cold pressed olive oil
1 cup cherry tomatoes, halved
juice of one lemon
salt and pepper

Directions:
To make the zucchini noodles, I used a vegetable peeler and peeled of strips, then I cut the strips in to small noodles, similar to the size of linguine.  Set aside when complete.

In a large food processor or blender, add the avocado, basil, mint, frozen peas, olive oil and lemon juice.  Blend until smooth and creamy.  

In a large mixing bowl, combine the zucchini noodles and pesto.  Add the cherry tomatoes and give it a gentle stir.  Salt and pepper to taste.