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Elly O'Neill Crouch
Spaghetti with sundried tomatoes
Pasta dish with spaghetti, leeks, garden peas, sundried tomatoes and mascarpone with lemon and crayfish.
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Ingredients
Directions
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Cook the spaghetti according to the instructions on the package. Heat the oil in a frying pan and cook the leek for 3 min. On medium heat.
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Add the garden peas and cook for 3 minutes.
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Let the tomatoes drain in the meantime. Clean the lemon. Grate the yellow skin of the lemon and squeeze out the fruit.
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In a bowl, stir the lemon zest and juice through the mascarpone.
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Drain the spaghetti, but collect ½ cup of cooking liquid. Stir in the lemon mascarpone through the spaghetti and add some cooking liquid.
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Spoon the spaghetti with the leek, peas, tomatoes and river carriages. Season with pepper and salt.
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Nutrition
730Calories
Sodium23% DV560mg
Fat52% DV34g
Protein52% DV26g
Carbs24% DV73g
Fiber40% DV10g
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