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Tylers Girl
Wholemeal linguine with zucchini pesto
Pasta dish with wholegrain pasta, garden peas and a pesto of courgette, almonds, garlic, mint, cheese and basil.
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Ingredients
Directions
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Bring a large pan with water and possibly salt to the boil.
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Cut the zucchini lengthwise in four and remove the seeds.
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Cut the flesh into coarse pieces and put in the food processor or a high cup if you use the hand blender.
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Heat a frying pan without oil or butter and toast the almonds on low heat in 3 min. Golden brown.
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Add 60 g of the almonds (per 4 people) together with the garlic, leaves of mint, leaves of basil and the oil to the zucchini.
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Cut the cheese coarsely, add to the zucchini and turn into pesto. Season with pepper.
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Cook the garden peas for 5 minutes in the boiling water. Add the linguine after 1 min.
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Drain and mix with the zucchini pesto.
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Spoon the pasta on the plates. Grate the rest of the cheese over it and garnish with the rest of the almonds.
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Nutrition
740Calories
Sodium25% DV600mg
Fat46% DV30g
Protein56% DV28g
Carbs28% DV85g
Fiber36% DV9g
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