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Tagliatelle with broad beans and olives
A delicious Italian recipe for tagliatelle with broad beans and olives.
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Ingredients
Directions
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Cook the broad beans for 5 minutes, drain and rinse cold water.
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Heat the olive oil and fry the red onion and pepper briefly. Fry the chorizo slices.
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Deglaze with the stock, add the broad beans and fry for 5 minutes.
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Meanwhile, cook the tagliatelle with salt in about 8 minutes until al dente.
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Drain the pasta, pour the bean mixture through and serve the dish sprinkled with possibly halved olives and parsley.
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Nutrition
610Calories
Sodium0% DV0g
Fat25% DV16g
Protein52% DV26g
Carbs28% DV85g
Fiber0% DV0g
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