GREEN N GOLD CANELLONI

Green and Gold Cannelloni

2 large Zucchinis, sliced as thin as possible lengthways

FILLING

1 Bunch of fresh basil

3 large spinach leaves

½ C pine nuts

¼ C pistachios

2 Cloves of Garlic

Water for consistency

SAUCE

3 Sprigs of Spring onion

1 large yellow capsicum

3 sun dried tomatoes, chopped

Juice of one lime

½ C Olive oil

Salt and pepper to taste

METHOD

-Dehydrate zucchini slices for 10-20 minutes. If you don’t have access to one then try placing them in an oven after its been on then turned off. The purpose is to wilt the zucchini slices ready to wrap around the filling mixture.

-Pulse the filling ingredients in a blender. Just enough so it doesn’t become sauce like or too messy to handle while wrapping.

-In each slice of zucchini, place a tablespoon of filling in the centre and carefully wrap the strips ends around it.

-Place the filled zucchini cannelloni on to serving dishes with folded edges down to help keep them wrapped. If the wraps don’t hold it may be because the zucchini isn’t sliced thin enough or they havent been wilted long enough.

-Place sauce ingredients into blender and blend.

-Strain out any excess water

-Pour over cannelloni

This is also nice served with a small wallop of white sauce or savory cashew cream.