Pesto Shrimp and Squash Fettuccine

Ingredients

• Macadamia nuts

  Nuts, raw

  ½ cup, whole or halves or 67g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Garlic

  Raw

  1 clove or 3g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Zucchini

  Summer squash, includes skin, raw

  4 large or 1.29kg

• Shrimp

  Crustaceans, mixed species, raw

  24 large or 168g

Directions

1. Pesto: Combine the macadamia nuts, cilantro, garlic, extra-virgin olive oil, sea salt and black pepper in a food processor and blend until smooth.
2. Fettuccine: Bring a pot of water to boil with a steam tray over top. While water is heating, peel the zucchini very carefully into noodles until you reach the center seedy part. Steam the squash "noodles" for about 3-5 minutes.
3. Next, steam the shrimp for about 3 minutes or until they're pink all the way through. Toss the shrimp with the pesto and serve over the squash noodles. Enjoy!

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