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Mezzelune with green asparagus
Stuffed pasta with peas, green asparagus and pecorino cheese.
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Ingredients
Directions
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Remove the woody bottom of the asparagus and cut the asparagus into pieces of 2 cm. Cook with the peas 3 minutes. Drain and drain.
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Cut the garlic into slices and chop the onion. Heat the oil in a frying pan and fry the garlic and onion 2 min. Add the vegetables and cook over low heat 4 min.
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In the meantime, prepare the mezzelune according to the instructions on the packaging. Grate the cheese.
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Clean the lemon. Grate the yellow skin of the lemon over the vegetables and mix in the butter.
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Add the pasta and sprinkle with the cheese.
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Nutrition
630Calories
Sodium0% DV1.055mg
Fat49% DV32g
Protein46% DV23g
Carbs19% DV58g
Fiber40% DV10g
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