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Pasta fennel spinach salad with chipolata
Salad of fennel, spinach and pasta with chipolata sausages.
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Ingredients
Directions
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Cook the pasta al dente according to the instructions on the package. Drain and do in a large bowl.
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Meanwhile cut the bottom and a small piece of the top of the fennel. Cut the tubers into thin parts and put in a bowl.
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Peel the onions, cut into wedges and add to the fennel. Drizzle with oil, pepper and salt. Heat the grill pan and grill the fennel and onion in 2 parts in 8 minutes per part al dente.
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In the meantime, remove the skin from the sausages. Heat the rest of the oil in a frying pan and fry the sausage meat in 6 min. Brown and done.
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Push the meat into pieces with a wooden spoon during baking.
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Mix the fennel, onion and sausage meat with the pesto and the crème fraiche through the pasta. Cut the spinach coarsely and mix through. Tasty with fresh basil.
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Nutrition
855Calories
Sodium34% DV825mg
Fat80% DV52g
Protein54% DV27g
Carbs22% DV66g
Fiber36% DV9g
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