Valentine’s Day Recipe – Lady and the Tramp’s iconic first doggy kiss over a plate of spaghetti inspired this play on the classic dish!


Fresh Pistachio-Artichoke Pesto tossed with “Spaghetti”

Fresh Pistachio-Artichoke Pesto tossed with “Spaghetti”
  • Serves 2-4- depending on appetite
  • Pick one sauce option or try both and serve side by side for a colorful presentation.

Pasta Ingredients:

  • 3 crookneck yellow Squash, (use a spiralizer tool to create spaghetti size strands) You may also use zucchini or use both. Buy spiralized squash noodles in your produce department to save time.
  • 4 cups boiling water with a pinch of Himalayan pink salt

Pasta Directions:

  • Make spaghetti strands with the squash (use your spiralizer directions).  Right before serving cook your squash:   Bring water to boil & add a pinch of salt. Turn off heat. Add squash to the pot and let sit for about 2 min. This will lightly blanch the squash, so it is tender. Strain squash in a colander.
  • Place squash in a bowl and toss each serving with about 2 Tbs. of Pesto.  Delicious served as a main dish with wild caught fish, organic chicken, turkey meatballs or sautéed Applegate chicken sausage.
  • You can also use the leftover pesto as a yummy spread on top of chicken or fish before or after baking.

*Pro Tip: to boost the flavor and nutrients on your plate I recommend garnishing your dish with Hemp hearts- also known as vegan parmesan cheese for its buttery & nutty flavor. Hemp hearts provide a great source of Omega-3 and omega-6 fatty acids- these are essential monounsaturated fatty acids that your body requires for many functions. Omega-3s are important for the health of your eyes, brain, blood vessels, lungs, immune system and reproductive system, Omega-6 is important for skin and hair growth & maintaining good bone health.

Pesto Sauce Ingredients:

*Tip: Pesto can be made up to 2 days ahead- warm before tossing with “spaghetti”

  • 2 cups fresh basil

* In addition to Basil, add other fresh herbs you may have on hand like Thyme and parsley, if desired

  • 4 cloves garlic
  • ½ cup pine nuts
  • ½ cup raw pistachios
  • 1 cup artichoke hearts, packed in water- in a glass jar
  • ½ cup olive oil
  • 1 tsp.  Himalayan pink salt
  • ½ tsp. cracked black pepper
  • 2 TBS Fresh lemon juice

Pesto Sauce Directions:

  • Place all pesto ingredients in a blender. Pulse until smooth.

Star Ingredient Profile: Did you know that Artichokes contain one of the highest reported total antioxidant capacities amongst vegetables? This diuretic vegetable exhibits an aid to digestion, strengthening the liver function and gall bladder function, and raising of the HDL/LDL ratio. This reduces cholesterol levels, which reduces the risk for arteriosclerosis and coronary heart disease. 

Creamy Roasted Red Peer Sauce1

Creamy Roasted Red Pepper Sauce

Tip: Sauce can be made up to 2 day ahead and warmed before use.

Creamy Roasted Red Pepper Sauce 2


  • 3 Large organic red bell peppers
  • 3 cloves garlic
  • ¼ cup basil
  • 2 Tbs olive oil
  • ¼ cup pine nuts
  • ½ tsp Himalayan pink salt
  • Freshly cracked pepper to taste
  • ½ cup Califia farms brand Better Half- Original flavor
  • 2-3 sprigs fresh Thyme & or rosemary- de stemmed & minced (optional)


  • Pre-heat oven to 450 degrees.  
  • Place bell peppers on baking sheet, pop in the oven to roast for about 20 min. Use tongs to turn the bell peppers halfway through.
  • Let peppers cool- till they are cool enough to handle, then peel of the skin. Discard the stem and deseed.
  • Place roasted peppers in a blender with the remaining ingredients and pulse until creamy and smooth. Serve warm over “spaghetti”.  Delicious served as a main dish with wild caught fish, organic chicken, turkey meatballs or sautéed Applegate chicken sausage.

Star Ingredient Profile: One of the many things I love about bell peppers is their amazing variety of colors. One cup of freshly sliced bell pepper contains about 1,500 micrograms of beta-carotene, the equivalent of approximately 1/3rd small carrot. Interestingly, red bell peppers may contain greater amounts of beta-carotene than their fellow bell peppers in the yellow and orange category. However, these yellow and orange bell peppers still contain more total carotenoids than the reds. On the list of potential carotenoids provided by bell peppers are alpha-carotene, antheraxanthin, beta-carotene, capsanthin, capsorubin, cryptoflavin, cryptoxanthin, lutein, lycopene, vicenin, and zeaxanthin.

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