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Pasta salad with sieve fruit
Farfalle with cucumber, lettuce, olive tapenade and seafood.
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Ingredients
Directions
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Cook the pasta al dente according to the instructions on the package. In thirty minutes, let the seafood cocktail thaw in a few minutes and pat dry.
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Clean the lime, grate the shell and squeeze the fruit. Beat a dressing of oil, lime juice, grater, tapenade, pepper and salt.
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Drain pasta in a colander with cold water and drain. Spoon the pasta with seafood through the dressing.
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Wash the cucumber, halve and remove the seeds with a teaspoon. Cutting halves into slices and then into even finer ribbons.
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Spread the leaf lettuce over the plates. Put the pasta salad on it. Garnish with the cucumber ribbons.
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Nutrition
305Calories
Sodium16% DV395mg
Fat28% DV18g
Protein28% DV14g
Carbs8% DV23g
Fiber0% DV0g
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