Fig Fennel Fettucini

This recipe was created by Living Light students.

Serves 6.

• 4 medium zucchini, peeled
• 1 tablespoon crystal salt

Dressing

• 1 cup basil leaves, minced
• ¼ cup olive oil
• 1/8 cup pine nuts
• 1 tablespoon lemon juice
• 3 fresh figs, de-stemmed
• 2 cloves garlic (1 teaspoon) pureed
• ½ teaspoon ground fennel seed

Salad Ingredients

• 1 cup tomatoes, diced
• ½ cup yellow or red bell pepper, fine julienne
• ½ cup carrots, very fine julienne
• 5 fresh black or green figs, sliced
• ¼ cup fennel root, thinly sliced
• 1/8 cup onions, very fine julienne
• 2 tablespoon capers
• 2 tablespoons fresh basil, cut into long thin strands
• 1 tablespoon chives or scallions, very finely sliced
• 2 teaspoons fresh tarragon, minced
• 2 teaspoon parsley, minced
• ½ teaspoon black pepper

1. Cut long thin planks of zucchini to form linguini like noodles. Add one tablespoon salt to the zucchini noodles and toss thoroughly. Allow it to stand at room temperature for 15-20 minutes while preparing the dressing and vegetables.

2. Put ingredients for dressing together in a blender and puree.

3. Put the dressing and the remaining ingredients, except salted zucchini, in a large bowl and toss
thoroughly.

4. Gently squeeze the excess liquid from the zucchini, rinse and drain well. Pat zucchini noodles dry, and add them to the vegetables.

5. Toss everything together gently and salt to taste.

Serve chilled.