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Farfalle with kale pesto
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Ingredients
Directions
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Cook the pasta al dente. Meanwhile, make the pesto: mash the kale with the parsley, olive oil, garlic, pumpkin seeds, lemon zest, juice and 75 grams of Parmesan cheese coarsely. Add a little cooking liquid from the pasta if the pesto is too thick.
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Mix the pesto with the pasta. Spread over plates and sprinkle with the rest of the cheese and chili pepper.
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Nutrition
760Calories
Fat54% DV35g
Protein62% DV31g
Carbs25% DV76g
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