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Ingredients List
Serves 1
- 75 g pistachios
- 20 ml extra virgin olive oil
- pasta any type
Instructions
- Blend pistachios to breadcrumb size, then add the olive oil.
- Cook pasta until a little al dente
- Steam/boil the asparagus tips for 3 minutes
- Drain, leaving a little of the water to emulsify when you add the pesto and stir through
- Serve with a squeeze of lemon juice and season to taste
