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Kathleen Isabell
Pesto pasta with green beans
Vegetarian pasta with green beans, onion, mozzarella and fresh green pesto.
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Ingredients
Directions
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Clean the green beans. Peel and halve the onion, cut into half rings. Cook the green beans and onion al dente in approx. 10 min. In the meantime, cook the spaghetti according to the instructions on the packaging.
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Cut the mozzarella into pieces. Drain the spaghetti and put it back in the pan. Mix in the oil and heat through and through. Season with pepper and salt. Divide the spaghetti over the plates.
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Spread the green beans mixture, the mozzarella and the pesto over it. Tasty with tomato salad and balsamic dressing.
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Nutrition
785Calories
Sodium10% DV245mg
Fat60% DV39g
Protein60% DV30g
Carbs26% DV78g
Fiber16% DV4g
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