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Pasta with pesto sauce and grilled tomatoes
Stuffed basil-pine kernel with creamy white wine pesto sauce, grilled vine tomatoes sprinkled with arugula.
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Ingredients
Directions
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Slice the garlic cleave and halve the vine tomatoes.
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Mix the garlic with the oil. Season with pepper and salt. Brush the cutting edge of the tomatoes with the garlic oil.
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Cook the pasta according to the instructions on the package.
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In the meantime, heat the grill pan without oil or butter and grill the tomatoes for 2 minutes on the cutting edge. Turn and grill for 1 min.
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Heat the mascarpone in a saucepan with the wine and pesto for 3 minutes on low heat. Stir smooth and season the sauce with pepper.
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Mix the pasta with the pesto sauce. Spoon into deep plates.
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Place the tomatoes in between and sprinkle with the arugula. Sprinkle with the oil. Season with pepper.
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Nutrition
750Calories
Sodium31% DV740mg
Fat77% DV50g
Protein32% DV16g
Carbs18% DV55g
Fiber20% DV5g
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