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Bigjerm
Pasta salad with cheese and broad beans
A nice Mediterranean recipe. The vegetarian main course contains the following ingredients: rigatoni (pasta), fine broad beans (300 g, frozen), marinated artichoke hearts (190 g), red onions (in parts), sugar, white wine vinegar, olives (sun-ripened Taggia (a 180 g)) , spring onions ((3 pieces), in slanted rings) and goat cheese (natural 58 (Bettine Blanc)).
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Ingredients
Directions
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Cook the pasta al dente. Drain and let cool. Cook the green beans for 6 minutes in water without salt. Rinse cold under running water. Remove the light green membranes from the beans (double caps).
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Let the artichoke hearts drain and collect the oil. Halve them. Heat 2 tbsp of the oil in a frying pan and add the onion and sugar. Bake in 8 minutes and let cool. Mix the rest of the oil with the vinegar. Add pepper and salt.
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Mix the pasta with the beans, artichoke hearts, onion, dressing, olives and spring onions. Crumble the goat cheese over it.
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Nutrition
605Calories
Sodium0% DV1.340mg
Fat42% DV27g
Protein40% DV20g
Carbs23% DV68g
Fiber24% DV6g
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