Spaghetti with almond tomato pesto, lemon and shrimps

Name: spaghetti with almond tomato pesto, lemon and shrimps
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g Spaghetti; 3 Red onion; 1 lemon cleaned up; 250 g Cherry tomatoes; 75 g unroasted almonds; 8 twig fresh parsley; 3 el mild olive oil fry / roast; 140 g pesto rosso; 200 g shrimps; 40 g arugula

Organic pasta recipe for spaghetti with almond tomato pesto, lemon, shrimps, red onions, tomatoes, parsley and arugula.

Ingredients

Directions

Cook the pasta al dente according to the instructions on the package.
Cut the onion into half rings. Grate the yellow skin of the lemon and press 1 half. Halve the to and finely chop the almonds. Slice the parsley.
In the meantime, heat the oil in a frying pan and fry the onion for 5 minutes on low heat.
Add the pesto and shrimps and warm for 3 minutes on low heat.
Drain the pasta and mix with the to, arugula, almonds, lemon zest, 2 tbsp lemon juice and the parsley through the sauce. Serve immediately.