Spaghetti:
- Soak seaweed spaghetti in water (recently boiled is faster if you’re in a hurry).
- Cut strips of courgette pappardelle made with a vegetable peeler, or spiralise it.
Pesto:
I used an adapted version of Nikki’s recipe from Sura Detox.
With a fork or a small blender, mix all ingredients together:
- 1 avocado
- 1 clove garlic
- A handful of fresh basil
- 50 g raw pine nuts
- A splash of tamari
- 1 dessertspoon of extra virgin olive oil
- A pinch of himalayan salt
To serve:
Toss together spaghetti and pesto and serve.
