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Aimee Power
Fresh spaghetti with tuna pea pesto
Pasta with onions, garlic, tuna, garden peas, pistachios, dill, arugula
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Ingredients
Directions
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Bring 2 pans of water to the boil. Meanwhile, peel and chop the onion. Clean the garlic and cut finely.
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Heat the oil in the frying pan and fry the onion and garlic 8 minutes on low heat. Stir frequently.
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In the meantime, cook the peas in a boiling water for 5 minutes. Drain and let drain well.
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Meanwhile, cook the spaghetti in the other pan of boiling water in 4 minutes until al dente.
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Put the peas, tuna with the oil from the cans, pistachios, the dill, the rest of the oil, pepper and possibly salt in a high beaker and puree with the hand blender into a pesto.
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Drain the spaghetti, but collect a cup of cooking liquid. Mix 2/3 cup of cooking liquid through the pesto.
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Mix the onion, garlic, pesto and arugula with the spaghetti and add some cooking liquid to make it more smooth.
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Divide the spaghetti over the plates. Cut the rest of the dill coarse and sprinkle the pasta with it.
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Nutrition
925Calories
Sodium29% DV695mg
Fat68% DV44g
Protein78% DV39g
Carbs30% DV89g
Fiber40% DV10g
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