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Pasta with balsamic and garden beans
Just try: fusilli with beetroot and broad beans. Mixed with balsamic vinegar, parsley and pesto spread and topped with mozzarella.
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Ingredients
Directions
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Cook the fusilli al dente according to the instructions on the package. Add the broad beans for the last 5 minutes.
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In the meantime, cut the beetroot into cubes of 1 cm and mix with the balsamic vinegar. Let alone until use. Slice the parsley.
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Drain the fusilli and broad beans. Mix with the pesto and beetroot in a bowl. Season with pepper and salt.
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Tear the mozzarella into pieces and garnish with the parsley.
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Nutrition
540Calories
Sodium10% DV240mg
Fat29% DV19g
Protein44% DV22g
Carbs22% DV65g
Fiber36% DV9g
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