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Spaghetti with almond tomato pesto, lemon and shrimps
Organic pasta recipe for spaghetti with almond tomato pesto, lemon, shrimps, red onions, tomatoes, parsley and arugula.
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Ingredients
Directions
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Cook the pasta al dente according to the instructions on the package.
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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.
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In the meantime, heat the oil in a frying pan and fry the onion for 5 minutes on low heat.
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Add the pesto and shrimps and warm for 3 minutes on low heat.
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Drain the pasta and mix with the to, arugula, almonds, lemon zest, 2 tbsp lemon juice and the parsley through the sauce. Serve immediately.
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Nutrition
675Calories
Sodium40% DV950mg
Fat51% DV33g
Protein48% DV24g
Carbs22% DV67g
Fiber28% DV7g
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