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Pasta with balsamic and garden beans
 
 
4 ServingsPTM15 min

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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Directions

  1. Cook the fusilli al dente according to the instructions on the package. Add the broad beans for the last 5 minutes.
  2. In the meantime, cut the beetroot into cubes of 1 cm and mix with the balsamic vinegar. Let alone until use. Slice the parsley.
  3. Drain the fusilli and broad beans. Mix with the pesto and beetroot in a bowl. Season with pepper and salt.
  4. Tear the mozzarella into pieces and garnish with the parsley.


Nutrition

540Calories
Sodium10% DV240mg
Fat29% DV19g
Protein44% DV22g
Carbs22% DV65g
Fiber36% DV9g

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