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Debmallonee
Tagliatelle with celery and pesto sauce
A tasty Italian recipe. The vegetarian main course contains the following ingredients: celery, oil, olives with pimento (a 250 ml), Grana Padano (cheese piece), tagliatelle al pomodoro (red ribbon paste), fresh green pesto (100 g) and coarsely ground black pepper.
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Ingredients
Directions
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Clean the celery and cut into 2 cm pieces.
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Heat oil in the wok or frying pan, stir-fry celery for 10 minutes.
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Halve olives.
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Grate cheese in coarse curls.
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Meanwhile, cook pasta in plenty of boiling water with salt in 5 minutes.
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Pesto and olives mix with celery and cook for 1 minute.
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Drain pasta.
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Spread pasta over four warm plates.
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Prepare the celery mixture.
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Sprinkle with cheese curls and pepper..
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Nutrition
470Calories
Sodium10% DV230mg
Fat43% DV28g
Protein38% DV19g
Carbs12% DV36g
Fiber8% DV2g
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