recipes
Spaghetti with lemon, caper & almond pesto, spicy lampuki chunks
2022-10-06
Ingredients
- 200g Spaghetti (Pasta Reggia)
- 4 spoons capers (Camel)
- 100g roasted almonds (Lamb brand)
- 2 peeled garlic cloves
- Handful of basil leaves
- 5 anchovy fillets
- 1 lemon
- 200g feta cheese
- 6 spoons extra virgin olive (Borges)
- Fresh seasoning
- 1 lampuka, filleted, pinned, skinned & cut into chunks
- ½ teaspoon grated ginger
- 1 spoon soy sauce
- 1 spoon hot sriracha sauce
- Juice of 1 lime
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Method
Put the capers, almonds, basil, anchovy fillets, lemon zest and half of the juice in a food processor and whizz until with enough olive oil until a smooth pesto is obtained.
Cut the lampuki into chunks and marinade with the ginger, soy sauce, Sriracha & lime.
To serve; cook the spaghetti in boiling salted water, transfer to a pan with a ladle full of the cooking water, add in enough pesto to your taste and crumble in the feta.
Cook the lampuki in a separate pan till nice and browned, serve on top of the spaghetti.
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