Lemon Pesto Pasta adapted from "The Art of Raw Living Food"

Made by Deanne:
Here is the official recipe, which I used as a guide only.

4 zucchini and/or yellow crookneck squash, julienned on a mandoline
4 cups pesto (I used pistachio and basil pesto)
2 cups sundried tomato Marinara
2 cups of fresh or dried portobello mushrooms, diced (I omitted these)
juice of 2 lemons
Fresh chopped basil, for garnish

Toss ingredients together gently. Add salt/ground pepper to taste and serve with sundried tomatoes on top, if desired.
If you have enough pesto (and you need a lot), serve a heaped tablespoon on top of each pasta serving.

How to make Pistachio/basil Pesto:
2 bunches basil
1 cup pistachios, unsalted (get them from the bulk bin at Maiwand Market on Fremont Ave!)
garlic (5 or 6 cloves), smashed to a paste with sea salt and peppercorns. I do this in a pestle and mortar.
Juice of a lemon (add to taste).

How to make the sundried tomato marinara:
A number of ripe tomatoes (the recipe called for 6 Romas, but I would use more)
A little olive oil
smashed garlic (5 cloves or so) with salt/peppercorns
all purpose seasoning (2 teaspoons, to taste)
Fresh basil leaves, chopped (a small bunch)
Sun-Dried tomatoes
The recipe calls for agave nectar, but I don't use it.

In a food processor, chop the tomatoes. Add olive oil, garlic mixture, seasoning and stir in chopped basil. Don't overprocess.

The only thing left to add are the sun-dried tomatoes. Buy them from the store or make them like this:
In a dehydrator:
Slice ripe tomatoes about 4 mm thick.
Mix gently with garlic, fresh chilis/jalapenos (if you have them - dried, if you don't), all purpose or italian seasoning, salt, pepper.
Dehydrate on 115 degrees until the moisture is removed (I start my dehydrator on 140 or so for 2 hours and then turn the heat down to 115 to give the a kick start. It takes a while for the internal temperature of the food to reach the dehydrator temperature so the extra heat at the start won't overheat the food for the raw food enthusiast.
In the oven: Cut the tomatoes in halves or quarters. Mix the herbs/salt/chillis in as per the dehydrator recipe. Put on a low heat (150 degrees) until tomatoes have reduced in size considerably. We just want to intensify their flavor and remove moisture. Then puree them with the other marinara ingredients and you will be ready to toss it together with your pesto and zucchini pasta to complete your dish.
Note: you cannot make too much pesto and marinara for this dish.
Lavishly add both to the pasta. Hopefully you'll have plenty left to spoon over the top of the dish when serving.