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Fusilli with artichoke-leek sauce, sardines and olives
Fusilli with artichoke-leek sauce, sardines and olives
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Ingredients
Directions
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Heat the oil in a frying pan and fry the leek with the chicken stock cube for 6 minutes on medium heat.
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Meanwhile, wash the courgette, halve in length and cut into slices of ½ cm wide. Cut the artichoke hearts into quarters.
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Scoop the leeks from the pan into a tall cup. Heat the oil in the same frying pan and fry the zucchini on high heat 6 min. Change regularly.
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In the meantime, bring a large pot of water with a little salt to the boil for the pasta. Add the pasta and cook for 12 minutes until al dente.
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Meanwhile, cut the parsley fine. Clean the lemon, halve and squeeze half of the fruit. Cut the other half into slices.
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Drain the sardines and the olives, remove the bone from the fish and cut into pieces. Drain the pasta, but collect 150 ml of cooking liquid.
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Add the collected cooking liquid together with the tarragon, half of the parsley, 1 tbsp lemon juice and the cream to the leek and puree with the hand blender until smooth. Season with pepper and salt.
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Mix the pasta with the leek sauce and spread over the plates. Divide the zucchini, artichoke hearts, olives and sardines over the pasta.
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Garnish with the rest of the parsley and the lemon slices. Serve immediately.
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Nutrition
740Calories
Sodium0% DV1.090mg
Fat54% DV35g
Protein58% DV29g
Carbs24% DV72g
Fiber40% DV10g
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