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Andrew Oliver
Pesto parsley pie with arugula
Pie of penne, Italian vegetables, pesto, mozzarella, rocket and pine nuts.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cook the penne according to the instructions on the packaging and pour.
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Meanwhile, cover the entire inside of the spring form with baking paper. Heat the oil in a stirring stir fry the stir-fry vegetable for 3 minutes.
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Meanwhile, beat the eggs with the crème fraîche and pesto.
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Scoop together with the stir-fry vegetables through the pasta and season with salt and pepper.
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Spoon the mixture into the spring form and press a little.
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Cut the mozzarella into thin slices and spread over the cake. Bake in approx. 30 minutes in the middle of the oven until golden brown and done.
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Meanwhile, mix the arugula with the rest of the oil and sprinkle with the pine nuts.
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Serve the pesto pin-tart with the rocket salad.
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Nutrition
825Calories
Sodium18% DV440mg
Fat72% DV47g
Protein58% DV29g
Carbs23% DV68g
Fiber28% DV7g
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