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Patricia Canerdy
Spaghetti with rucola pesto, herbs and goat cheese
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Ingredients
Directions
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Put the pine nuts, Parmesan cheese, garlic, olive oil, arugula and lemon in a blender and puree. Season with pepper and sea salt.
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Cook the peas briefly, drain and set aside. Cook the spaghetti according to the instructions on the package. Then pour off a soup spoon of the cooking liquid.
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Put the pesto together with the spaghetti and hussel. Add the peas and add any extra pepper and salt.
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Divide the plates. Finish with basil leaves, crumbled goat cheese and some coarsely chopped walnuts.
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Nutrition
827Calories
Fat102% DV66g
Protein42% DV21g
Carbs11% DV34g
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