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Preserved Lemon + Chickpea Pasta With Parsley Pesto

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The Year In Food
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sides dairy free low carb vegan vegetarian italian
Photo: The Year In Food

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Made with lemon juice
Jessie Sue Smith   •  16 Jul   •  Report
My boyfriend and I made this recipe for dinner last night - we bought a jar of preserved lemons, it was our first time using them. Maybe it was the preserved lemons that we bought, but we found it made it a little strange because when you do bite into a bit of the preserved lemon it is very salty. In the future, I will either make it with just zest and lemon juice (which never fails!) or will incorporate the preserved lemons into the pesto so that it is more consistently salty and flavoured throughout.
Jessica Dan   •  4 Jul   •  Report
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Ingredients for 4 servings

8 ounces pasta of choice (brown rice pasta used here)

1/3 cup plus 2 teaspoons olive oil, separated

15 ounce can of chickpeas, thoroughly drained

2 garlic cloves, minced

2 cups coarsely chopped, fresh parsley

1/3 cup toasted almonds, roughly chopped

2 cups loosely packed baby spinach

2 quarters preserved lemon, chopped (equal to 1/2 lemon; substitute zest + 1 tbsp lemon juice if no preserved lemons on hand)

1/3 cup reserved pasta water

sea salt + freshly ground black pepper to taste

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