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Kyradornish
Pasta with cherry tomato, anchovies and broad beans
Try this delicious pasta with cherry tomato, anchovies and broad beans
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Ingredients
Directions
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Cook the broad beans, pour them and rinse cold water. Remove the skin of the broad beans (double-tips) between thumb and forefinger.
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Boil the pasta al dente and pour it. Heat 3 tablespoons of olive oil. Fry the garlic, the spring onions, the anchovies and the lemon zest.
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Spoon the rest of the oil and the tomatoes with half of the thyme through and cook for 3-4 minutes.
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Spoon the pasta and the broad beans in airy and warm for a while. Serve the pasta sprinkled with the rest of the thyme.
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Nutrition
675Calories
Sodium0% DV0g
Fat43% DV28g
Protein40% DV20g
Carbs27% DV81g
Fiber0% DV0g
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