Tomato, Basil & Pine Nut Pasta


3 whole zucchinis, spiralled into noodles
2 tablespoons of pine nuts (or any other nuts such as walnuts or pecans)
2 tablespoons new hemisphereâ„¢ Hemp Seed Oil
Juice of 1/2 a lemon
1 teaspoon apple cider vinegar
Sea salt and pepper
1 handful of freshly torn basil leaves
1 cup of quartered cherry tomatoes


Blanch the zucchini noodles in boiling water for two minutes. Strain and sprinkle with sea salt and leave for a few minutes to drain. In a hot pan, gently fry off the pine nuts until they start to turn golden brown and smell delicious. In a jar, make a dressing by combining hemp seed oil, lemon juice, apple cider vinegar with a good dash of salt and pepper. In a large bowl, combine the drained zucchini noodles, pine nuts, basil leaves, cherry tomatoes and stir through the dressing. Serve and enjoy.