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Paleo Spaghetti with Prawns, Pesto and Pistachios
Ingredients
  • subheading: Method:
  • 4 tbsp coconut oil
  • 700 g raw king prawns, shelled and deveined, with tails in tact
  • 4 to 5 zucchini, spiralised 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
  • 60 g pine nuts, toasted
  • 120 ml olive oil
  • 1½ tablespoons lemon juice
  • Sea salt and freshly ground black pepper
  • subheading: To serve:
  • Extra-virgin olive oil
  • 80 g (½ cup) pistachio nuts (activated if possible), toasted and roughly chopped
  • Lemon wedges
  • Chilli flakes (optional)
Steps
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