pasta

4 medium zucchini, spiralized

cherry tomatoes, quartered or whole

6 asparagus stalks, thinly sliced on an angle

½ cup chopped fresh cilantro

Use a spiral slicer to cut the zucchini into long strips and put in a serving bowl. Add the other ingredients to the bowl.

pesto

2 cups raw pine nuts

½ cup raw cashews

½ cup raw macadamia nuts

4 garlic cloves, minced

6 tablespoons fresh lemon juice

4 teaspoons Himalayan salt

1 cup basil, freshly chopped

In a food processor, combine all the pesto ingredients and process until smooth and sauce-like. Pour the sauce over the vegetables and toss well.