Danny Seo's Summer Linguine in a Lemon Almond 'Alfredo' Sauce
Lemon Almond 'Alfredo'
- 1 Yellow Pepper Deribbed, seeded, and diced.
- 1 Tbsp Lemon Zest
- 1/4 Cup Lemon Juice
- 1/3 Cup Almond Butter
- 1/4 Cup Nutritional Yeast
- 1 Tbsp Black Pepper
- 2 Tsp Sea Salt
- 1 Tsp Lemon Extract
- 1/2 Pound Whole Wheat Linguine
- 2 Zucchinis Cut into ribbons with peeler
- 1 Tsp Sea Salt
- Pinch of Red Chili Flakes
- 2 Tbsp Poppy Seeds
- 12 Pansies or Edible Flower of Choice
INSTRUCTIONS FOR LEMON ALMOND 'ALFREDO':
Add diced yellow pepper, lemon zest, lemon juice, almond butter, nutritional yeast, pepper, salt, and lemon extract to a high-speed blender.
Process on high speed until smooth, and set aside. (Note: mixture will taste concentrated and slightly salty before tossed with pasta.)
INSTRUCTIONS FOR SUMMER LINGUINE:
Bring a medium pot filled halfway with water to a rolling boil.
Add the linguine, and cook for 6 minutes or until tender, taking care not to overcook.
Carefully drain pasta and toss with zucchini ribbons, salt, chili flakes, and lemon almond ‘Alfredo’. If desired, mixture can be thinned slightly with small amount of pasta water.
Plate pasta and garnish with poppy seeds and edible flowers.