Peppery Hempfredo Touch al dente

For zucchi-ghetti, finely shred 2 medium zucchinis using the Spiral Slicer.

For hempfredo sauce, blend everything except the zucchinis in a high speed blender such as the Champ HP3 until creamy or homogenize in Green Power juicer and then blend into a creamy paste with a spoon.

Garnish with cubed red bell peppers and tomatoes.
Toss "pasta" in sauce and enjoy!

2 medium zucchinis
2 cups raw hemp seed nuts (hulled)
3 tsps Nama Shoyu (or miso, miso tamari, or Celtic grey sea salt) to taste
3 leaves sage
1 sprig rosemary
1 clove garlic
1/2 tsp peppercorn
1 tsp raw hemp or olive oil
juice of two lemons