Time: 15 minutes
2 tablespoons sunflower seed butter
2 cloves garlic
1 lemon, juiced
Sea salt and pepper, to taste
2-4 tablespoons water
10 basil leaves, thinly sliced
½ cup cherry tomatoes, halved
1/4 cup pine nuts (optional)
Using a vegetable peeler, peel long pappardelle-like ribbons of zucchini and cucumber into a medium mixing bowl. Stop once you get to the seeds or your "pasta" will get very watery. Bring the seeded core to WATM's compost station.
In a jar or bowl combine the sunflower seed butter, water, 2 cloves of minced garlic, lemon juice, basil, salt and pepper and mix well to thoroughly combine.
Dress the pappardelle with the creamy basil sunflower dressing and garnish with cherry tomatoes and pine nuts.