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Jubilee
Spaghetti with walnut pesto and root vegetables
A tasty Italian recipe. The main course contains the following ingredients: walnuts (peeled), fresh green pesto, olive oil, onion (chopped), winter carrot, celeriac, spaghetti (pasta) and Grana Padano (flakes (cheese)).
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Ingredients
Directions
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Heat a frying pan without grease and roast the walnuts light brown. Let them cool. Chop the nuts very finely and scoop them through the pesto.
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Heat the oil in a frying pan and gently fry the onion for 3 minutes. Cut the carrots and celeriac into cubes of about 1 cm. Spoon them through the onion and cook for 2 minutes. Pour 3 tbsp water into the pan and add salt to taste. Cook the vegetables covered in about 10 minutes until done.
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Meanwhile, cook the spaghetti according to the instructions on the package. Spoon a few tablespoons of cooking liquid with the vegetables. Drain the spaghetti and put the pasta back in the pan.
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Spoon the vegetables with half of the walnut pesto through the spaghetti. Divide the pasta over 4 warm deep plates on each plate spoon a spoonful of pesto. Serve the cheese separately. Tasty with arugula.
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Nutrition
720Calories
Sodium19% DV455mg
Fat65% DV42g
Protein48% DV24g
Carbs21% DV62g
Fiber32% DV8g
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