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CARINAB
Summer Pasta salad
Pasta salad with zucchini, olives, pine nuts, pesto and basil.
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Ingredients
Directions
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Boil the pasta in plenty of boiling water for 15 minutes until al dente.
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Roast the pine nuts in a dry frying pan in 3-5 min. Golden brown. Sprinkle them with a little salt and let them cool.
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Cut the courgette into four. Cut these pieces lengthwise into strips as thick as the pasta.
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Heat the olive oil in a large frying pan and fry the zucchini on a high heat, stirring in 4-6 min. Light brown.
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Cut the olives into pieces. Spoon the olives through the zucchini, season with salt and pepper and allow to cool.
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In a large bowl, stir the red pesto with a ladle of cooking liquid from the pasta. Drain the penne and pour in the pesto sauce.
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Then stir in the zucchini mixture and the pine nuts through the pasta. Tear the basil leaves into pieces and scoop them through the pasta salad.
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Nutrition
725Calories
Sodium0% DV1.100mg
Fat43% DV28g
Protein40% DV20g
Carbs33% DV100g
Fiber24% DV6g
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