Spaghetti with Asian Pesto and Cocktail Shrimp

Try this delicious pasta dish:

Remove peel from ginger and garlic, remove seeds from peppers, rinse, chop all together. Lemon rinse hot, rub dry and finely grate 1 tbsp peel. Grind everything with coriander, basil and parsley leaves in an electric chopper. Squeeze lemon, add 2 tbsp. juice with canola oil, pistachios, sesame oil, orange juice and vegetable soup to the herb mixture and finely chop everything together. Season the Asian pesto with salt and leave to cool.

Cook spaghetti in boiling salted water according to package instructions until al dente. Rinse cocktail shrimp, rub dry with paper towel. Heat 4 tbsp olive oil in a large frying pan, roast cocktail shrimp in it for 3 to 4 minutes, turning once to the other side. Season crab tails with salt, season with pepper and drizzle with 1 tbsp juice of a lemon. Drain the noodles in a colander, reserving 3 to 4 tbsp of the cooking water and add to the saucepan with the spaghetti and half of the Asian pesto, mixing well. Arrange the noodles with crab tails and remaining pesto on plates. Sprinkle with coriander leaves.

Tip:

Fresh ginger can be found in the vegetable sections of many supermarkets.

Important: The light-colored roots must be firm and crunchy. Ginger will keep for a good week in the vegetable compartment of the refrigerator.

For a long supply: thinly peel the root with a kitchen knife, chop and freeze in a can. Or: Mix the tuber with a little

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