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Andy Smith
Pasta salad with watercress
A tasty recipe. The vegetarian main course contains the following ingredients: salt, penne (pasta), hazelnuts (à 65 g), spring onions, gorgonzola (cheese), white wine vinegar, extra virgin olive oil with basil, freshly ground pepper and watercress (à 75 g).
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Ingredients
Directions
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Cook in a pan with plenty of boiling water with salt penne in approx. 10 minutes. Meanwhile, coarsely chop hazelnuts and roast golden brown in a dry frying pan. Cool on plate. Clean the forest onions and cut into rings. Pour out Penne. Cut Gorgonzola into pieces, mix with penne and let it melt with stirring. In bowl vinegar, beat with oil, salt and pepper until dressing. Create pasta and spring onions. Let cool.
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Remove coarse twigs from watercress. Mix watercress loosely with pasta salad. Create pasta salad in two deep plates and sprinkle hazelnuts over it.
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Nutrition
725Calories
Sodium9% DV220mg
Fat69% DV45g
Protein44% DV22g
Carbs19% DV58g
Fiber4% DV1g
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