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Pasta with meatballs and garden peas
Spaghetti with broccoli, peas and meatballs.
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Ingredients
Directions
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Cook the spaghetti according to the instructions on the package.
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In the meantime, heat a frying pan without oil or butter and fry the meatballs in 10 min. Over medium heat until golden brown and done.
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Meanwhile, cut the broccoli into small florets. Peel the stem, cut into pieces and cook with the roses for 5 minutes in plenty of water.
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Add the garden peas in the last minute. Drain the vegetables and collect a ½ cup of cooking liquid (per 4 people).
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Spoon half of the vegetables into a tall cup, add the whipped cream and pesto and puree with the hand blender until smooth.
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Add some cooking liquid if the sauce becomes very thick. Season with pepper and salt.
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Drain the pasta and pour in the sauce and vegetables. Divide the balls over it and serve immediately.
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Nutrition
875Calories
Sodium33% DV800mg
Fat75% DV49g
Protein62% DV31g
Carbs23% DV70g
Fiber52% DV13g
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