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Merlfish
Green pasta with vegetables
Green pasta with green beans, sugar snaps, spinach and pesto.
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Ingredients
Directions
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Remove the stem starter and tip of the green beans. Cook the tagliatelle together with the green beans al dente in the cooking time of the pasta.
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Add the sugar snaps after 3 minutes. Let the tagliatelle and the vegetables drain in a colander.
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Heat the oil in a wok, add the spinach and stir fry until it has shrunk.
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Beat the eggs with the cream and the pesto and spoon it through the spinach. Warm it for 3 minutes, until the eggs have solidified.
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Spoon the spinach mixture and the raw spinach through the tagliatelle and vegetables. Season with salt and pepper. Serve in deep plates.
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Nutrition
555Calories
Sodium4% DV105mg
Fat37% DV24g
Protein38% DV19g
Carbs22% DV66g
Fiber20% DV5g
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