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Jezziesmom
Spicy pasta salad with minced meat and pointed pepper
Salad with fusilli, pointed pepper, parsley, beef soup balls, onions, lime, jalapeno and crème fraiche.
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Ingredients
Directions
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Cook the pasta al dente according to the instructions on the package. Drain and rinse under cold running water.
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Meanwhile, cut the peppers into rings. Slice half of the parsley.
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Cover the soup balls with cajun spices.
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Cut the onions. Heat the oil in a frying pan and fry the onion for 3 minutes.
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Add the balls and fry until golden brown in 3 minutes.
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Add the peppers and cook over medium heat for 5 minutes.
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Meanwhile, grate the green skin of the lime and squeeze out the fruit.
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Halve the jalapeño pepper in the length and remove the seeds with a sharp knife. Cut the flesh into pieces.
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Put the jalapeño, crème fraîche, the uncut parsley, the lime zest and juice and a pinch of salt in a high cup and puree with the hand blender.
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Mix the jalapeño dressing with the pasta. Season with pepper.
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Spread the peppers and meatballs over them and sprinkle with the chopped parsley.
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Nutrition
615Calories
Sodium15% DV350mg
Fat45% DV29g
Protein48% DV24g
Carbs21% DV62g
Fiber24% DV6g
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