Kelp Noodle Cacio E Pepe

The first time I had this dish was when Matthew Kenny owned Sacred Space in Miami and I would go there to study their menu, aka, eat everything and try to recreate by flavor the experience at home. After a few years, this exact recipe popped up on my stream so I finally made it just like the restaurant. Thank you Charlotte Mackinnon for creating and sharing one of the most deceivingly decedent meals on the planet. Enjoyed making and sharing this meal with my dearest, Brigitte! We added sautéd exotic mushrooms with garlic, and edamame beans which was a marriage in heaven! I think it would be lovely with asparagus, peas or broccoli too. 

If you're new to Kelp Noodles, I encourage you to do a quick Google search on them to soak in all their magical nutrient data. They're only 6 calories a serving, vegan, fat-free, gluten-free and provide calcium, iron and Vitamin K. 

Kelp Noodle Cacio E Pepe 

by Charlotte Mackinnon, www.matthewkennycuisine.com

• 1-2 bags kelp noodles (we used x2 for this recipe and it will serve x4) 
• 1 tsp baking soda
• 1 tsp liquid amino's (optional)

Black Pepper Cream: 

• 2 cups raw cashews
• 1 cup filtered water
• 1 tsp black peppercorn
• 2 lemons, juiced
• 2 tbsp nutritional yeast
• 1 tsp kosher salt

Green Olive Puree:

• 2 handfuls green olives, pitted
• 2 handfuls flat leaf parsley
• 2 splashes olive brine

Topping:

• pitted wrinkly black olives, chopped
• pea tendrils, fresh snap peas, OR microgreens, watermelon radish, peas, shelled edamame, sautéd mushrooms with garlic, nasturtium lilies and flowers
• crushed cashew dust 

Open bag of kelp noodles and drain water it comes in. Place in bowl with baking soda, optional liquid aminos and cover with warm water. Mix with hands or fork and let soak for 15min to soften noodles. Meanwhile, blend green olive puree in food processor or blender, and paint serving bowl with green sauce first. Blend black pepper cream ingredients together to make cream. Drain and rinse kelp noodles, and top with black pepper cream, mix well with fork or hands. Add to top of green olive serving plate, and top with topping of choice. Enjoy right away, and the noodles will continue to soften in refrigerator, good for a couple days after making.