Great ingredients inspire cooking, and recipes act as the map that helps you recreate and customize dishes at home. Whether you saw a dish on TV, ate it at a friend’s house, or enjoyed it at a restaurant, choosing fresh, natural, minimally processed ingredients will take you toward a healthier, more flavorful whole-food experience.
For October Unprocessed I adapted a favorite, Fettuccine al Limone from C&O in Marina Del Rey. Their version features perfectly cooked pasta with a rich, creamy, cheesy sauce brightened with a twist of lemon. To make the dish my own and a bit healthier, I added fresh asparagus and green onions for texture and extra flavor. Since the dish was turning greener, I swapped lemon for lime, and to avoid an extra grocery trip I replaced the vodka called for in the original with a splash of white rum I already had.
I also wanted a creamy sauce without dairy, so I experimented with nuts, a common vegan base. The original vegan lemon-cream idea used cashews, which I didn’t have, so I used macadamia nuts. The first blend was too thin, and adding a little soy milk didn’t bring it to the right texture. Then I added a perfectly ripe avocado and blended again. Voila — the sauce became thick, silky, and rich, with the nutty, creamy satisfaction of alfredo but without dairy or cholesterol. I garnished with sunflower sprouts (because you can never have too much green) and enjoyed every bite — until I politely sent myself away after two helpings, or I’d have eaten the entire pan.
Green Pasta Supreme
Ingredients
- 1 cup raw macadamia nuts
- 3/4 cup water
- 1/3 cup plain soy milk (not non-fat)
- 1 avocado
- Zest of 2 Key limes
- 3 Tbsp. lime juice
- 1/2 tsp. minced garlic
- A splash of rum (optional)
- Kosher salt and fresh black pepper, to taste
- 1 bunch asparagus (about 20 spears), cut in half
- 3 green onions, cut into thin strips
- Olive oil for sautéing
- 12 ounces whole wheat linguine
- Handful of green pea shoots or sunflower sprouts for garnish (optional)
Instructions
- Place the macadamia nuts, water, soy milk, avocado, lime zest and juice, minced garlic, and a splash of rum (if using) into a food processor. Blend until smooth, pale green, and creamy. Season with kosher salt and freshly ground black pepper, then set the sauce aside.
- Trim and slice the asparagus lengthwise if desired. Heat 1–2 tablespoons of olive oil in a sauté pan over medium-high heat. Add the asparagus and sauté for 4–5 minutes, until crisp-tender. Add the green onion strips and cook another 2–3 minutes. Season lightly with salt and pepper and cover to keep warm.
- Cook the whole wheat linguine in salted boiling water until al dente. Drain the pasta, reserving a small cup of pasta water if you want to loosen the sauce later. Add the drained pasta to the sauté pan with the asparagus and green onions and toss to combine.
- Pour the creamy green sauce over the pasta and vegetables, tossing until everything is evenly coated. If the sauce seems too thick, add a splash of reserved pasta water to reach the desired consistency. Taste and adjust seasoning with salt and pepper.
- Serve immediately, garnished with pea shoots or sunflower sprouts for a fresh finish.