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Ketogenic Spaghetti with Prawns, Pesto and Pistachios
Ingredients
  • 4 tablespoons coconut oil
  • 1 ½ pounds wild-caught raw prawns or shrimp, shelled and deveined, with tails intact
  • 4 to 5 zucchinis, spiralized into thin noodles
  • subheading: Pesto:
  • 2 garlic cloves, chopped
  • 1 large handful of basil leaves, plus extra to serve
  • 1 large handful of mint leaves
  • 2 ounces pine nuts, toasted
  • ½ cup olive oil
  • 1 ½ tablespoons lemon juice
  • Sea salt and freshly ground black pepper
  • subheading: To serve:
  • Extra virgin olive oil
  • ½ cup pistachio nuts, toasted and roughly chopped
  • Lemon wedges
  • Chili flakes
Steps
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