By Valerie Orsoni, Celebrity Fitness Coach and Author
Serves 4 | Preparation 30 Minutes
Note: you will need a juicer for this recipe.
Ingredients:
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For the sauce:
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1 cup chopped celery root
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½ medium Fuji apple
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1 cup raw cashews, soaked for 4 hours or more
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3 tbsp lemon juice
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1 tbsp truffle olive oil
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Sea salt
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Freshly ground black pepper
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For the spaghetti:
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3 yellow squash, julienned on a mandoline
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12 oz shelled peas, fresh or frozen
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Sea salt
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Freshly ground black pepper
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½ bunch chives, chopped
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2 tbsp hazelnut or truffle olive oil
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1 squeeze of lemon juice
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Directions:
Sauce preparation: In a juicer, juice the celery root and the apple. Add the juice to a high-speed blender with the cashews and lemon juice. Blend until completely smooth, adding water if necessary to thin it to a creamy sauce consistency. Add the truffle olive oil, salt, and pepper, to taste. Set aside.
For the spaghetti: Place the grated squash into a colander with ½ teaspoon sea salt and let sit for at least 30 minutes to allow some of the liquid to drain.
Place the squash in a medium bowl. Add the peas and chives. Add a ladle or two of the sauce - enough to lightly coat the squash and season with some salt and pepper.
Arrange some squash in a shallow serving bowl and spoon some sauce around it.
Enjoy right away!
ANOTHER GREAT RECIPE FROM VALERIE: Tasty Tomato Apple Tart
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