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Lmartini
Farfalle with salmon and asparagus
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Ingredients
Directions
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Cook the farfalle with salt al dente. Add the green asparagus pieces for the last 5 minutes and cook them.
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Bring the cooking cream to the boil with the butter, nutmeg and pepper. Add some cooking liquid.
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Drain the pasta and asparagus and scoop them through the cream sauce.
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Before serving, pour 250 grams of smoked salmon or trout, into strips or pieces, and a few sprigs of chopped dill.
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Nutrition
605Calories
Sodium0% DV0g
Fat43% DV28g
Protein50% DV25g
Carbs20% DV60g
Fiber0% DV0g
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