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Ingredients
Spinach and mint pesto
- 50 g extra virgin olive oil
- 1 ½ tbsp lime juice
- 200 g fresh baby spinach leaves
- 8 sprigs fresh mint, leaves only
- 50 g shelled salted pistachio nuts
- 1 garlic clove
- ¼ tsp salt
Carrot and zucchini 'spaghetti'
- 500 g water
- 1 - 2 zucchinis (approx. 200 g), peeled into spaghetti (see Tips)
- 1 - 2 carrots (approx. 200 g), peeled into spaghetti (see Tips)
- 100 g sugar snap peas, cut into thin strips
- Parmesan cheese, shaved, to serve
- ground black pepper
- Nutrition
- per 1 portion
- Calories
- 1059.3 kJ / 252.3 kcal
- Protein
- 7 g
- Carbohydrates
- 7.9 g
- Fat
- 20.3 g
- Saturated fat
- 3.1 g
- Fiber
- 7.7 g
- Sodium
- 208.7 mg
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