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Rice spaghetti with zucchini & avocado and walnuts pesto Rating average       PreviewIngredientsPreparation
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0 0 570 Kcal Recipe card 30 Minutes

You can replace the zucchini with carrots, daikon, purple carrots or cooked beetroot.
For the sauce you can use the cream of peas and mint, or chopped tomatoes, basil and pine nuts with cream cheese cashews and lemon zest.

Mara Di Noia - Vegachef & Food Therapist
Ingredients for 4 persons
  • 20 gr Extra Virgin Olive oil
  • 5 gr Salt
  • 15 gr Basil
  • 250 gr Courgettes (Zucchini)
  • 10 gr Lemon juice
  • 80 gr Walnut
  • 250 gr Avocado
  • 300 gr Rice spaghetti
Preparation for 4 persons step
1
Wash the courgettes, clean them and cut them into julienne strips.
Season with oil, lemon, a pinch of salt and set aside.

Bring a saucepan of salted water to a boil, turn off and pour over the rice noodles.
Allow them to be found in the water for 6/7 minutes, then drain and pass them under cold water.

Meanwhile prepare the avocado pesto: peel the fruit and remove the stone.
Place the avocado pulp and the basil leaves into Vento jar.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
Vento has to blend at speed 30 for 30 seconds
Now press STOP to end the blending.
step
3
Combine the courgettes (zucchini) with the avocado sauce and season the spaghetti.
Decorate with crushed walnuts.

Serve still warm.

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