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Macaroni with kale and mozzarella
Macaroni with kale, red onion, hazelnuts and mini-panarella.
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Ingredients
Directions
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Cook the pasta al dente according to the instructions on the package.
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In the meantime, cut the onion into pieces. Heat the oil in a frying pan and cook the onion for 5 minutes on medium heat.
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Slice the garlic. Add the garlic, kale, pepper and possibly salt and fry for 5 minutes.
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Meanwhile, toast the hazelnuts for 3 minutes in a frying pan without butter or oil.
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Drain the pasta, collect 1 cup of cooking liquid. Mix the pasta with the kale. Add as much cooking liquid until you have a smooth whole.
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Season with pepper and salt.
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Divide the hazelnuts, mozzarella and the basil. Sprinkle with some extra olive oil.
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Nutrition
725Calories
Sodium7% DV166mg
Fat57% DV37g
Protein54% DV27g
Carbs22% DV67g
Fiber28% DV7g
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