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Pasta with asparagus sauce
Tagliatelle with green asparagus, egg and soft goat's cheese
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Ingredients
Directions
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Remove the woody underside of the asparagus.
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Cut the asparagus into pieces of about 3 cm. Cook until about 5 minutes until al dente.
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Cook the tagliatelle al dente according to the instructions on the package.
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Meanwhile, boil the eggs hard in 8 minutes, scare under cold running water and peel them.
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Prepare the asparagus sauce according to the instructions on the package.
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Chop the onion. Heat the butter in a deep pan and fry the onion for 3 minutes. Add the asparagus and the sauce and heat for 2 minutes.
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Divide the pasta over deep plates and spoon the sauce on it.
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Crumble the goat cheese over it. Halve the eggs in the length and place half an egg on each plate.
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Nutrition
535Calories
Sodium19% DV445mg
Fat34% DV22g
Protein38% DV19g
Carbs21% DV62g
Fiber20% DV5g
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