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Eric
Pasta salad with tomato tapenade and parma ham
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Ingredients
Directions
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Puree the tomatoes, honey, garlic and half of the basil with 3 tablespoons of olive oil coarsely with a hand blender or food processor. Season with salt and pepper.
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Cook the pasta al dente and drain. Rinse under cold water and allow to drain well.
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In the meantime, heat the rest of the oil and fry the ham on both sides in a few minutes. Drain on kitchen paper.
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Spoon the tomato tapenade, remaining basil and feta through the pasta. Crumble the crispy ham over it and serve immediately.
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Nutrition
605Calories
Sodium0% DV0g
Fat34% DV22g
Protein52% DV26g
Carbs24% DV73g
Fiber0% DV0g
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