Filter
Reset
Sort ByRelevance
RobertSieg
Lemon paste with green vegetables
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Remove the wooden back of the asparagus if necessary. Boil the asparagus and sugarsnaps for 2-3 minutes, drain them, rinse cold water and drain.
-
Beat the eggs with the egg yolks, lemon zest and juice, half of the Parmesan cheese, salt and pepper.
-
Cook the pasta al dente and keep warm.
-
Roast the raw ham in a dry, hot skillet until crispy.
-
Heat the olive oil and fry the garlic. Add the vegetables and stir-fry 2-3 minutes.
-
Stir the egg mixture for 1 minute through the warm pasta and spread the vegetables over it.
-
Sprinkle the pasta with the parsley and the crispy ham. Serve with the other Parmesan cheese.
-
20 minMain dishchicken fillets, Red pepper, onion, garlic, sunflower oil, vinegar, mixed iceberg lettuce, shawarma sandwiches, hummus,pita's with chicken and hummus -
20 minMain dishsteak, garlic, fresh parsley, fresh oregano, cayenne pepper, olive oil, White wine vinegar, zucchini, Red pepper, olive oil,churrasco with chimichurri and grilled vegetables -
20 minMain dishlentils, olive oil, lemon juice, fresh parsley, fresh coriander, onion, shallot, cucumber, lettuce, meat tomato, soft goat cheese, walnut, honey,meal salad of lentils, goat cheese and nuts -
45 minMain dishgarlic, traditional olive oil, ground cumin, lime, tomato cubes, sweet pointed pepper, lean ground beef, avocado, Pecorino Romano, Cheddar Tophat 48, Tortilla wraps, sour cream, bunch onion,stuffed tortillas with minced meat and tomato sauce
Nutrition
665Calories
Sodium0% DV0g
Fat40% DV26g
Protein86% DV43g
Carbs21% DV63g
Fiber0% DV0g
Loved it