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Shan~Jam
Fusilli with ham and sundried tomato sauce
Pasta with cob ham, sundried tomatoes, chickpeas and coriander.
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Ingredients
Directions
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Bring a generous pot of water to the boil. When the water boils, put the pasta in the pan and cook for 9 minutes until al dente.
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Meanwhile, let the sun-dried tomatoes drain and collect the oil. Cut the tomatoes finely and the ham into strips.
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Clean the garlic and onions. Cut the garlic finely and chop the onion.
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Heat 2 tbsp of the collected oil in a frying pan and fry the garlic and onion for 1 min.
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Add the tomatoes, ham and chilli flakes and simmer for 5 minutes on low heat. Change regularly.
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Meanwhile, let the chickpeas drain in a colander and rinse under cold running water. Slice the coriander.
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Drain the pasta. Spoon the pasta with the chickpeas, coriander, yogurt and rocket salad through the tomato mixture. Warm up and spread over the plates.
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Nutrition
730Calories
Sodium0% DV1.880mg
Fat40% DV26g
Protein72% DV36g
Carbs27% DV80g
Fiber60% DV15g
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