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Ingredients
  • 200 g spelt spaghetti (white or wholewheat)
  • 12 asparagus spears woody ends removed and sliced into 3 to 4cm pieces
  • 100 g fresh or frozen peas
  • 1 avocado
  • 75 g brazil nuts
  • 1 clove garlic peeled and crushed
  • 1 lemon zest and juice
  • 2 tablespoon extra virgin olive oil
  • 50 g fresh basil
  • salt
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