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Pasta pesto and Tuscan carré
Italian spaghetti without meat with pine nuts, basil, garlic and parmesan cheese.
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Ingredients
Directions
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Roast the pine nuts in a frying pan without oil or butter in 3 min. Golden brown. Let cool on a plate.
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Puree the pine nuts, basil leaves, garlic and cheese with the hand blender. Pour the oil slowly and puree to a smooth pesto.
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Heat the oil in a frying pan. Bake the Tuscan carrés 8 min. Turn halfway.
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Boil the spaghetti in plenty of water with salt in 4 minutes until done. Drain and collect a cup of cooking liquid per 4 people.
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Spoon the spaghetti with the pesto and a dash of cooking liquid in a bowl. Add pepper.
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Spoon the spaghetti on the plates and serve with the Tuscan carrés.
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Nutrition
695Calories
Sodium8% DV190mg
Fat54% DV35g
Protein42% DV21g
Carbs25% DV74g
Fiber12% DV3g
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