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Spaghetti with almond pesto, tahin and lemon


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For 2 people:

- 200 g spaghetti

- 2 tbsp tomato purée

- 1 box green beans

- some basil leaves

- evo oil

- salt

- 40 g almonds

- 1 tablespoon tahin

- juice of half lemon


Cook the spaghetti.

Meanwhile, lightly toast the almonds, then roughly chop them.

Combine the tahin and lemon juice, the green beans, a pinch of salt, the tomato purée.

Drain the spaghetti, keeping them with a tablespoon of cooking water and stir-frying them with the sauce, turning until fully absorbed.

Add the fresh basil leaves and lemon juice after turn off.

Enjoy your meal!

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Thanks to Marina Zendri

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