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Millsy0812
Pasta salad with broad beans
A tasty Italian recipe. The main course contains the following ingredients: farfalle (pasta, bag 500 g), vegetable stock tablets, fine broad beans (300 g, frozen), fennel bulb, basil (15 g), chives (25 g), flat parsley (20 g), garlic ( finely chopped), olive oil, buffalo mozzarella ((125 g), diced), pistachio nuts ((a 95 g) and coarsely chopped).
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Ingredients
Directions
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Cook the pasta al dente in water with the bouillon tablets according to the instructions on the package. Put in a colander, rinse cold under running water and let it drain.
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Meanwhile, cook the green beans in 5 minutes until done. Rinse them cold under running water and let them drain. Cut the underside of the fennel bulb and cut the fennel into thin slices. Keep it green.
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Slice the fennel green, basil, chives and parsley. Mix with the garlic and oil. Season generously with salt and pepper.
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Mix the pasta with the fennel, broad beans, herb salsa and mozzarella. Sprinkle before serving with the pistachio nuts.
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Nutrition
690Calories
Sodium0% DV1.000mg
Fat55% DV36g
Protein48% DV24g
Carbs21% DV63g
Fiber16% DV4g
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