Raw Vegan Pasta Primavera

It's been some time since I've cooked or enjoyed a classic Italian pasta entree at home or at a restaurant. This raw version not only satiated my craving for rich, delicious Italian flavors and texture, but my appetite was completely satisfied sans the heavy, overly-full feeling that often accompanies a traditional pasta meal.

Ingredients:

2 yellow squash
1/2 cup dried tomatoes, hydrated in water for 2 hours
3 tablespoons extra virgin olive oil
1 tomato, chopped
1/2 sun-cured pitted olives
1/4 cup fresh basil, chopped
1/4 fresh parsley
1/4 cup pine nuts
optional: for making pasta puttanesca: red pepper flakes to taste, 1/2 teaspoon capers (rinsed)
sea salt to taste*

Directions:

1. Slice the squash into long, thin noodles. Set aside in a medium bowl.
2. In a food processor, combine the remaining ingredients and pulse until well-blended, but still chunky.
3. Toss the sauce with the noodles and serve.

*Avoid over-salting. Be aware that the olives (and capers) may be very salty, therefore additional salt will not be necessary.

Serves 2-4

Adapted from the cookbook Rawsome! Page 203.