@dannyseomag

I’m making this tonight. From the Naturally, Danny Seo magazine archives. Summer Pasta Linguine with Poppy Seeds, Zucchini Ribbons & Pansies in Lemon Almond Alfredo Yield: 2 servings LEMON ALMOND ‘ALFREDO’ (Yield: 1 cup) 1 yellow pepper, deribbed, seeded, and diced 1 tablespoon lemon zest 1⁄4 cup lemon juice 1⁄3 cup almond butter 1⁄4 cup nutritional yeast 1 teaspoon black pepper 2 teaspoons sea salt, or to taste 1 teaspoon lemon extract 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. SUMMER PASTA LINGUINE 1⁄2 pound whole wheat linguine 2 zucchinis, cut into ribbons with peeler 1 teaspoon sea salt, or to taste 1 pinch red chili flakes 2 tablespoons poppy seeds 12 pansies, or edible flower of choice 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. Serve warm.