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Summer1227
Italian mac and cheese with roasted peppers and ricotta
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Ingredients
Directions
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Roast the pine nuts in a dry, hot frying pan. Boil the pasta according to the instructions on the packaging, drain and keep some of the cooking water.
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Heat the remaining olive oil in a frying pan and fry the onion and garlic for about 4 minutes.
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Grind the roasted peppers, half of the ricotta and half of the Parmesan cheese, the onion and garlic in a food processor into a creamy sauce.
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Add some cooking water if necessary. Stir the sauce through the pasta and warm through.
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Sprinkle with the pine nuts and spread the rest of the ricotta and parmesan over it. Garnish with the parsley.
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Nutrition
720Calories
Fat57% DV37g
Protein54% DV27g
Carbs22% DV67g
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