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recipes 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.
- • 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
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.
Decorate with crushed walnuts.
Serve still warm.