Noodles

6 cups zucchini noodles (about 4 medium zucchinis)

¼ teaspoon mineral sea salt

Pesto

2 cups basil, finely minced

½ cup parsley, finely minced

¾ cup pumpkin seeds, dry

2 tablespoons olive oil

2 tablespoons flaxseed oil

2 tablespoons nutritional yeast

1 tablespoon miso

1 teaspoon garlic, minced

¼ teaspoon mineral sea salt

Garnish

2 tablespoons pumpkin seeds, dry

6 to 12 basil leaves

To make the noodles, use a vegetable peeler to form fettuccini-shaped noodles.  A spiral slicer can also be used to form angel hair pasta.  Leaving the zucchini skin on is optional.  Lightly coat the noodles with salt and place them in a strainer or on a towel.  Set aside for 20 minutes.  Gently pat the noodles with a towel to soak up excess water.

To make the pesto, pulse the dry pumpkin seeds in a blender to form a crumbly texture.  Do not over blend.  In a bowl and using a fork, mash the crumbled pumpkin seeds, minced basil and parsley, oils, miso, garlic and salt.  In a large bowl, gently combine the noodles with the pesto and nutritional yeast until well coated.  Garnish the finished dish with pumpkin seeds and basil leaves.  Serve or refrigerate up to 2 days.  Serves 6