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Jocelyn M Coconis Miden
Pork fillets with penne and spinach
Penne with tuna sauce, pork fillets, spinach, haricot beans and lemon
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Ingredients
Directions
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Bring 2 large pans of water to the boil.
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Remove the stem set from the string beans and cut into 3 cm slanted pieces. When the water is boiling, add the pasta to one pan.
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Cook in 12 minutes until al dente and drain. When the water boils, add the string beans to the second pan. Cook in 5 minutes until al dente and drain.
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Sprinkle the filet patties with pepper and salt. Heat the butter in a frying pan and fry the meat over medium heat for 8 minutes.
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Turn halfway. Heat the butter in the other frying pan, add the spinach and let it shrink slightly. Scoop the string beans through.
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Meanwhile, clean the lemon, grate the yellow skin, halve the fruit and press half. Cut the other half into 2 parts.
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Put the tuna with the oil, mayonnaise, 1 tsp lemon zest and 1 tbsp juice in a high beaker and puree with the hand blender into an almost smooth sauce.
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Remove the meat from the pan and cut into strips of 1 cm. Mix the vegetables through the pasta and spread over deep plates.
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Divide the tuna sauce over it and lay the meat on it. Garnish with the capers, the rest of the lemon zest and the lemon wedges.
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Nutrition
795Calories
Sodium35% DV840mg
Fat52% DV34g
Protein116% DV58g
Carbs20% DV59g
Fiber36% DV9g
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