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Spaghetti with walnut and spinach pesto
In gluten free food, one of the major challenges is the replacement of pasta. I like the ones that have brown rice and quinoa in their composition and I usually flavor the water with herbs and spices.
19.30 € (pre-optimization)
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/ Per Dose
Due to the different suppliers we work with, nutritional facts per meal might have small variations from the website nutritional info.
Fill a pan with 2/3 water, add salt, 3 slices of ginger, 2 bay leaves, paprika (optional) and bring to high boil.
Add the spaghetti and, with the help of a fork, stir it until it is completely submerged in water. Let it cook until al dente. Drain the pasta reserving the cooking water.
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