ZUTATEN (2 PERSONEN)
300 g Orecchiette, glutenfrei
1 Bio-Zitrone
120 g Pistazien
6 Blätter Basilikum
3 EL Olivenöl
Pfeffer
Salz
Orecchiette nach Packungsbeschreibung in Salzwasser garen.
Pistazien und Knoblauch kleinhacken.
Zitrone mit heißem Wasser waschen.
Von einer Hälfte der Zitronenschalen Zesten ziehen.
Pistazien und Knoblauch mit Olivenöl, Salz und Pfeffer vermengen.
Nudeln abgießen, zurück in den Topf geben und mit der Soße vermengen.
Auf Tellern verteilen, mit Zitronenzesten und Basilikumblättern anrichten.
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