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Polniere
Pasta salad with salami and pesto
Pasta salad with shoulder chop, cauliflower, salami, arugula and fresh green pesto.
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Ingredients
Directions
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Cut the shoulder chop, the salami into cubes. Chop the onion. Heat the oil in a frying pan, fry the shoulder chop, salami and onion.
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Meanwhile, cut off the florets from the broccoli. Cook the cauliflower florets in a thin layer of water with salt for 8 minutes. Drain and let cool.
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Cook the tagliatelle al dente according to the instructions on the package. Drain and let cool slightly.
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Divide the arugula over 4 plates and spoon over half of the pesto over it. Spoon the rest of the pesto through the salami mixture. Spread the pasta over the plates and put the salami mixture on it.
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Nutrition
780Calories
Sodium0% DV1.000mg
Fat78% DV51g
Protein70% DV35g
Carbs14% DV42g
Fiber20% DV5g
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