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Jennifer Korpak Bechtel
Green beans salad with pesto, smoked chicken and egg
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Ingredients
Directions
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Boil the green beans in about 6 minutes and rinse with cold water.
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Grind the pine nuts, Parmesan cheese, garlic and basil finely in a food processor. Add the oil, reduce briefly to a pesto and season with salt and pepper.
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Season the green beans with the pesto.
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Boil the eggs half-soft in about 4-5 minutes, let them scare and peel them. Halve the eggs.
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Serve the green beans with the slices of smoked chicken and the soft-boiled eggs.
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Nutrition
360Calories
Sodium0% DV0g
Fat38% DV25g
Protein46% DV23g
Carbs3% DV8g
Fiber0% DV0g
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