Zuc­chini Spaghetti with Pesto, Prawns and Chick­peas

Men's Health (Australia) - - Nutrition -

How to Make It

In a food pro­ces­sor or blender, com­bine the basil, cheese, al­monds, gar­lic and le­mon juice; sea­son to taste with salt and pep­per. Pulse to finely chop. With the mo­tor run­ning, slowly driz­zle in the oil un­til a thick paste forms. Trans­fer the mix­ture to a large bowl; add salt and pep­per to taste, and more le­mon juice if needed. Add the zuc­chini spaghetti, prawns and chick­peas. Gen­tly toss to coat. Makes 2 serv­ings

Per serv­ing 2837 kj, 44g pro­tein, 36g carbs (9g fi­bre), 40g fat

What You’ll Need

2 cups packed fresh basil leaves ¼ cup coarsely grated Parme­san 2 Tbsp al­monds 1 clove gar­lic 1 tsp fresh le­mon juice ¼ cup olive oil 2 medium zuc­chini, spi­ral­ized (or 6 cups pre­cut zuc­chini spaghetti) 230 g cooked shrimp 1 can chick­peas, rinsed

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