Fig Fennel Fettuccini

Ingredients

4 medium zucchini, peeled

1 tablespoon crystal salt

Dressing:

1 cup basil leaves, minced

1/4 cup olive oil

1/8 cup pine nuts

1 tablespoon lemon juice

3 fresh figs, destemmed

2 cloves garlic (1 teaspoon) pureed

Â½ teaspoon ground fennel seed

Salad Ingredients:

1 cup tomatoes, diced

1/2 cup yellow or red bell pepper, fine julienne

1/2 cup carrots, very fine julienne

5 fresh black or green figs, sliced

1/4 cup fennel root, thinly sliced

1/8 cup onions, very fine julienne

2 tablespoon capers

2 tablespoons fresh basil, cut into long thin strands

1 tablespoon chives or scallions, very finely sliced

2 teaspoons fresh tarragon, minced (1 tsp dried)

2 tablespoon parsley, minced

1/2 teaspoon black pepper

This Recipe Was Created By Living Light Students During The October Session Of Ethnic Flavors In Recipe Development.

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