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Christina Brinker
Pesto mince with pappardelle in tomato sauce
This fresh pappardelle you eat with a tomato sauce and homemade meatballs.
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Ingredients
Directions
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Clean the onions and cut them. Mix with the mince, the pesto and panko. Knead well. Form 16 equal balls with moist hands.
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Heat the oil in a frying pan and fry the meatballs on high heat around brown. Add the stir-fry vegetable and cook for 2 minutes.
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Add the passata, pepper and possibly salt. Let it simmer for 20 minutes on low heat with the lid on the pan. Stir occasionally.
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Bring a generous pot of water to the boil. Meanwhile, cut the parsley fine.
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When the water is boiling, add the pasta, bring back to the boil and cook for 4 minutes until al dente. Drain.
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Spread the pasta over the plates and spread the vegetable sauce with meatballs over it. Sprinkle with the parsley.
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Nutrition
875Calories
Sodium20% DV480mg
Fat48% DV31g
Protein92% DV46g
Carbs33% DV99g
Fiber36% DV9g
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