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Pasta shells with smoked herring
Pasta with crème fraîche, garden peas, peppers and herring.
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Ingredients
Directions
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Chop the onion, press the garlic and cut the pepper into pieces.
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Cook the pasta according to the instructions on the package. Drain the tippers and collect 2 tbsp oil. Cut the tippers into pieces.
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Heat the collected oil in a frying pan and fry the onion and garlic for 1 min. Add the peppers and the garden peas and cook for 5 minutes.
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Turn the heat down and add the tippers. Stir in the crème fraiche with 50 ml of water and heat for another 1 min without cooking.
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Add the oregano and season with salt and pepper. Spoon the pasta through the kippers with vegetables and spread over deep plates.
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Nutrition
650Calories
Sodium2% DV50mg
Fat45% DV29g
Protein58% DV29g
Carbs23% DV68g
Fiber8% DV2g
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