Raw Spring Pasta with Mint Pesto and Pistachio Crumble

I am so ready for spring.  As far as I am concerned, the snow can all melt right now and the grass can start turning green.  I may need to be patient with that because I have a feeling it is going to be a while.  While I wait though, I can still enjoy some foods that remind me of spring.  I was at the store last week and could not pass up some asparagus.  It is one of m favorite spring veggies!  I thought they would be lovely with some mint pesto in a zucchini pasta with some mushrooms.  It turned out delicious, and to make it even more so, I topped it off with a bit of pistachio crumble for crunch.  It was lots of green, but that is what I need right now as I dream about spring!

Raw Spring Pasta with Mint Pesto and Pistachio Crumble
Serves 4

4 medium zucchini, ends trimmed off
1 bunch of asparagus, cut into one ince pieces
6 crimini mushrooms, sliced
1 cup raw pine nuts
1cup fresh mint
1/4 cup nutritional yeast
1/4 cup Tbsp olive oil
juice of two organic lemons
sea salt to taste
1 garlic clove
filtered water as needed

1/2 cup raw pistachios
2 Tbsp nutritional yeast
1/8 tsp sea salt

Cut the zucchini into very thin juliennne strips (like pasta) for thin noodles (like spaghetti) or use a vegetable peeler to form thicker noodles if desired.  Place in a bowl, add asparagus, and set aside.
In a food processor, combine the pine nuts, mint, nutritional yeast, olive oil, lemon juice, sea salt to taste, and garlic.  Process until smooth (adding a little water if necessary to form a sauce).  Pour over the pasta and asparagus and toss to coat.  In a food processor, combine the pistachios, 2 Tbsp nutritional yeast, and sea salt and process until finely chopped.  Add a few Tbsp filtered water with the motor running until it starts to come together into crumbles.  Place the pasta on a plate, and scatter the top with crumble.