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IVEYCOTTAGE
Pasta with green beans
Pasta with green beans, tapenade of black olives and mozzarella.
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Ingredients
Directions
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Boil spaghetti in plenty of boiling water according to the instructions on the container al dente.
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In the meantime, remove the stalk and the tip of the green beans. Cook the green beans for the last 5 minutes.
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Drain the spaghetti and the green beans in a colander, transfer it to a bowl and scoop the spaghetti with the tapenade.
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Cut the bread rolls mozzarella into cubes.
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Stir in the mozzarella and the leaves of basil, and season with (freshly ground) pepper.
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Nutrition
660Calories
Sodium19% DV450mg
Fat38% DV25g
Protein52% DV26g
Carbs26% DV79g
Fiber32% DV8g
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