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Erinshelly
Spicy pasta salad with tortelloni and pesto
Vegetarian and spicy pasta salad with tortellini, sugar snaps, fresh pesto and cherry tomatoes. Nice to serve with arugula.
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Ingredients
Directions
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Cook the tortelloni al dente according to the instructions of the package. Add the sugar snaps 3 minutes before the end of the cooking time.
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Drain the tortelloni and sugarsnaps in a colander.
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Slice the pepper very finely. Mix in a wide bowl with the pesto, oil and vinegar.
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Spoon the tortelloni and sugarsnaps with the pesto dressing. Allow the pasta salad to cool to room temperature in 30 minutes while the flavors are withdrawing.
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Halve the tomatoes. Tear the arugula in half. Spoon the tomatoes and arugula carefully through the pasta salad.
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Season with pepper and salt. Serve at room temperature.
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Nutrition
385Calories
Sodium24% DV580mg
Fat28% DV18g
Protein26% DV13g
Carbs14% DV43g
Fiber28% DV7g
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