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Jamie West
Pasta salad with raspberries and bluefin cheese
Salad with pasta, beetroot, zucchini, carrot julienne, basil, blue veal cheese, raspberries and pine nuts
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Ingredients
Directions
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Cook the pasta according to the instructions on the package. Drain, rinse under cold running water and drain well.
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Meanwhile, grate the zucchini with the coarse grater in the food processor. Do with the beet and the carrot in a large bowl. Crumble the cheese.
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Tear the basil into large pieces and add 2/3 of it to the vegetables. Put in the pasta, dressing and blue cheese.
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Season with pepper and salt. Divide the raspberries, pine nuts and the rest of the basil over the pasta salad.
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Nutrition
485Calories
Sodium21% DV495mg
Fat26% DV17g
Protein36% DV18g
Carbs21% DV62g
Fiber28% DV7g
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