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Jennie Hood Flynn
Pappardelle with fresh tomato sauce
A tasty Italian recipe. The vegetarian main course contains the following ingredients: vine tomatoes, red pepper, peeled pistachio nuts ((55 g), minced meat), fresh basil ((15 g), finely chopped), mint (finely chopped), extra virgin olive oil, fresh pappardelle (chilled pasta, 250 g) and grano padano cheese (shaved in flinters (or 100 g container)).
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Ingredients
Directions
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(about 1 hour in advance): Cross in tomatoes, briefly soak in boiling water and remove skins. Halve tomatoes, remove the seeds and cut the flesh into cubes. Remove seeds from pepper and finely chop the flesh. In a bowl mix tomatoes with red pepper, pistachios, basil, fresh mint and oil. Season with salt and taste for 1 hour.
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Reheat tomato sauce. Prepare pappardelle in plenty of boiling water with salt in 4 min. Drain pasta and create tomato sauce. Sprinkle with cheese flinters.
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Nutrition
550Calories
Sodium35% DV840mg
Fat48% DV31g
Protein42% DV21g
Carbs16% DV48g
Fiber16% DV4g
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