Serves 4-6 (I think, 4 of us ate well and there were leftovers)
I cannot take credit for this recipe. It belongs to Elizabeth Osselini, a raw food teacher at Whole Foods in St. Louis. This is from her class last night and I thought it was AMAZING and will be a staple for me through the holidays. It’s SO easy and SO good!
½ Pie Pumpkin, peeled & julienned in long pasta like strips
Himalayan sea salt
1 cup raw pumpkin seeds
1 cup olive oil
½ cup hempseed oil
1 bunch fresh parsley
6 fresh sage leaves
fresh cut corn
Cut pumpkin flesh into thin strips for pasta and sprinkle with sea salt to soften the flesh. Let the pumpkin sit while you prepare the pesto.
Chop pumpkin seeds in a food processor or blender, add oils to blend and then place herbs to puree until well blended.
Drain pumpkin pasta and toss with pesto.
Garnish with fresh cut corn, dried cranberries and currants.