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ChefLes
Kamutspaghetti with pecorino and pesto
Pasta new style: kamutspaghetti with zucchini spaghetti, tomatoes, pecorino romano cheese, pesto and pine nuts.
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Ingredients
Directions
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Heat a frying pan without oil or butter and toast the pine nuts in 3 min. Golden brown. Spoon on a plate and let cool.
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Scrape the zucchini into slices and cut into thin strips.
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Cook the pasta according to the instructions on the package. Add the last 3 minutes of the zucchini spaghetti.
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Meanwhile, halve the tomatoes. Drain the pasta and mix with the tomatoes and pesto.
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Sprinkle with the pine nuts and grate the cheese above it. Serve immediately. Yummy! .
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Nutrition
490Calories
Sodium10% DV240mg
Fat40% DV26g
Protein36% DV18g
Carbs15% DV45g
Fiber16% DV4g
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