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Rpihulak
Salad of pasta and mackerel
Pasta salad with mackerel, cucumber, olives and pine nuts.
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Ingredients
Directions
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Remove the skin and the bones from the mackerel and pull them into large pieces with a fork.
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Cook the pasta al dente according to the instructions on the package. Drain and stir the oil and pesto through the warm pasta.
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Add the olives, basil leaves and mackerel. Season with salt and pepper.
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Cut the cucumber into strips. Divide the arugula and the cucumber over the plates and put the lukewarm pasta on top.
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Finally sprinkle the pine nuts over it.
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Nutrition
660Calories
Sodium35% DV840mg
Fat57% DV37g
Protein46% DV23g
Carbs20% DV61g
Fiber20% DV5g
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