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Cindy Martin
Stuffed pasta with broccoli and goat cheese
Pasta shells with goat's cheese, broccoli and pesto.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Toast the slices of bread while preheating in the oven.
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Cook the pasta in 15 minutes until al dente. Drain and mix with the oil.
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Meanwhile, divide the broccoli into florets and cut the stump into cubes. Cook in 4 minutes until al dente and drain.
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In the meantime, heat a frying pan without oil or butter and toast the pine nuts in 3 min. Until golden brown. Let cool on a plate.
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Grate the yellow skin of the lemon and press out half of the fruit.
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Put the grater, the garlic, roasted slices of bread and oil in the bowl of the food processor and grind to bread crumbs. Take out of the bowl and keep separate.
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In the same bowl, melt pine nuts, goat's cheese, lemon juice and half of the broccoli in the food processor into a coarse pesto.
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Fill the pasta shells with a good teaspoon of broccoli pesto and put them in the greased oven dish.
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Place the rest of the broccoli between the pasta shells and sprinkle with the bread crumbs.
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Roast in the middle of the oven in approx. 15 min. Golden brown and crunchy.
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Remove the dish from the oven and spread the pesto over it. Serve immediately.
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Nutrition
780Calories
Sodium15% DV365mg
Fat65% DV42g
Protein56% DV28g
Carbs23% DV69g
Fiber28% DV7g
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