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Penne with roasted spring vegetables with pistachio pesto
Vegetarian pasta with fennel, red pesto and goat cheese.
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Ingredients
Directions
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Preheat the oven to 225 ° C.
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Cut the fennel into strips and the onion in half rings. Cut off the woody ends (about 2 cm) from the underside of the asparagus.
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Cut the asparagus into slanting pieces. Cover all vegetables with oil, salt and some pepper.
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Divide the vegetables over the griddle covered with parchment paper. Place in the middle of the oven and roast for 25 minutes until golden brown and al dente. Change regularly.
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Roast the pistachio nuts in a dry frying pan and allow to cool. Grind the pistachio nuts with a mortar or in a food processor (keep a few nuts).
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Stir in the pesto and oil through the ground pistachio nuts. Cook the penne al dente according to the instructions on the package.
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Drain the penne, transfer into large bowl and mix with half of the pistachio pesto and cheese. Spoon the roasted vegetables on the penne.
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Divide the remaining pistachio pesto over it. Sprinkle the rest of the pistachios and cheese over them.
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Nutrition
780Calories
Sodium27% DV655mg
Fat55% DV36g
Protein48% DV24g
Carbs28% DV84g
Fiber40% DV10g
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