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CHEFTARAH
Pappardelle with asparagus and salmon
Pasta with ricotta, green asparagus, white asparagus, parsley and smoked salmon.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Put the ricotta on a baking sheet covered with parchment paper and bake for approx. 30 minutes in the oven.
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Meanwhile, bring a pot of water and possibly salt to the boil.
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Remove the woody underside of the green asparagus.
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Peel the white asparagus from just under the cup downwards and remove the woody bottom.
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Cut the green and white asparagus into 4 cm pieces. Cook the asparagus pieces for 6 minutes. Drain and let stand until use.
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Meanwhile, cook the pasta according to the instructions on the packaging.
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Grate the yellow skin of the lemon. Slice the parsley and mix with the lemon zest and oil.
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Drain the pasta and mix with the lemon parsley oil.
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Divide the pasta over the bowls. Divide the ricotta, asparagus and salmon over the bowls. Sprinkle with black pepper.
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Nutrition
585Calories
Sodium22% DV520mg
Fat49% DV32g
Protein54% DV27g
Carbs15% DV45g
Fiber20% DV5g
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