Zucchini pasta with lime pesto and prawns
easy
60 mins
60 mins
Ingredients
- 60 g almonds without skin
- 1 collar Basil
- 1/2 bunch flat leaf parsley
- 1 Lime
- 6 TABLESPOONS Olive oil
- 7-10 Tbsp Sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 thin zucchini
- 3 Spring onions
- 400 g ribbon noodles
- 2 Garlic cloves
- 400 g raw shrimps (without head, in shell)
- 1 TABLESPOON Oil
Directions
- 1
Roast the almonds in a pan without fat until golden brown, take them out and let them cool down. Wash the herbs, shake dry and pluck off the leaves. Wash the lime, grate dry and grate the peel. Halve lime, squeeze juice. Chop parsley, basil, up to approx. 12 leaves, almonds, lime zest and juice of 1/2 lime in a high container with a blender. Gradually add olive oil and 4 tablespoons of water until a creamy paste is obtained. Season with 1 pinch of sugar, salt and pepper
- 2
Wash and clean the zucchini and peel long strips with a peeler. Clean spring onions, cut lengthwise, wash and cut into small pieces. Cook the pasta in boiling salted water according to the instructions on the packet. 1-2 minutes before the end of the cooking time add zucchini strips and cook
- 3
Peel and press the garlic. Peel the prawns and remove the intestines. Wash the prawns and dab them dry. Heat oil in a pan. Fry the prawns for 3-4 minutes while turning them, after about 2 minutes add spring onions and garlic, season with salt and pepper. Sprinkle with juice of 1/2 lime. Arrange zucchini noodles, pesto and prawns on plates and garnish with remaining basil
Nutrition Facts
710 kcal
77 g
29 g
35 g
More Delicious Recipes
