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Farfalle with saucijs and leeks
Italian pasta dish of farfalle with veal sucrose, leek and pomodorini cherry tomatoes.
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Ingredients
Directions
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Slice the leaves and needles of the Italian herbs.
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Cut the sausage into pieces. Heat the oil in a frying pan and fry the sausage with the herbs for 5 minutes on medium heat.
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In the meantime, cook the pasta al dente according to the instructions on the package.
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Add the leek to the sausage and cook for 2 minutes. Add the cherry tomatoes and heat for another 5 minutes on low heat.
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Scoop the lamb's lettuce through the sauce. Serve with the pasta.
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Nutrition
550Calories
Sodium0% DV1.070mg
Fat28% DV18g
Protein54% DV27g
Carbs23% DV68g
Fiber28% DV7g
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