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Linguine with Shallots, Garlic and Pine Nuts

In just 20 minutes you can have this healthy & delicious meal on the table. This vegan pasta is a great dish  for busy weeknights, your entire family will love it! Here's the link to purchase some E3AFA algae

Linguine with Shallots, Garlic and Pine Nuts recipe. This vegan dish can be on the table in less than 20 minutes! marlameridith.com ( @marlameridith )
Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins
 8 ounces linguine, cooked to package directions
 olive oil to toss the pasta
 1 scoop E3AFA nutritional algae powder
 1/4 cup olive oil
 1 shallot, minced
 2 cloves garlic, minced
 1/4 cup toasted pine nuts
 2 tbsp chopped Italian parsley, plus more for garnish
1

Cook the linguine to package directions. Drain and toss immediately with some olive oil. Toss pasta with the E3AFA nutritional algae until it's well coated.

2

Heat the 1/4 cup oil in a 10 inch skillet over medium heat. When hot and shimmering add the shallots and garlic. Cook for 3-5 minutes until fragrant and translucent. Mix in the pine nuts and parsley. Heat for a minute.

3

Toss the pasta with the shallots mixture. Transfer to bowls and serve topped with some more parsley.

Ingredients

 8 ounces linguine, cooked to package directions
 olive oil to toss the pasta
 1 scoop E3AFA nutritional algae powder
 1/4 cup olive oil
 1 shallot, minced
 2 cloves garlic, minced
 1/4 cup toasted pine nuts
 2 tbsp chopped Italian parsley, plus more for garnish

Directions

1

Cook the linguine to package directions. Drain and toss immediately with some olive oil. Toss pasta with the E3AFA nutritional algae until it's well coated.

2

Heat the 1/4 cup oil in a 10 inch skillet over medium heat. When hot and shimmering add the shallots and garlic. Cook for 3-5 minutes until fragrant and translucent. Mix in the pine nuts and parsley. Heat for a minute.

3

Toss the pasta with the shallots mixture. Transfer to bowls and serve topped with some more parsley.

Linguine with Shallots, Garlic and Pine Nuts

~ Marla Meridith

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