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Fusilli with ham and sundried tomato sauce
 
 
2 ServingsPTM20 min

Fusilli with ham and sundried tomato sauce


Pasta with cob ham, sundried tomatoes, chickpeas and coriander.

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Directions

  1. 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.
  2. Meanwhile, let the sun-dried tomatoes drain and collect the oil. Cut the tomatoes finely and the ham into strips.
  3. Clean the garlic and onions. Cut the garlic finely and chop the onion.
  4. Heat 2 tbsp of the collected oil in a frying pan and fry the garlic and onion for 1 min.
  5. Add the tomatoes, ham and chilli flakes and simmer for 5 minutes on low heat. Change regularly.
  6. Meanwhile, let the chickpeas drain in a colander and rinse under cold running water. Slice the coriander.
  7. 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.


Nutrition

730Calories
Sodium0% DV1.880mg
Fat40% DV26g
Protein72% DV36g
Carbs27% DV80g
Fiber60% DV15g

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