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Suruchi K
Tagliatelle with fresh tomato and pesto sauce
Vegetarian pasta with tomato, pine nuts and Parmesan cheese.
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Cook the tagliatelle according to the instructions on the packaging. Leave the tomatoes on the bunches and cut in 4 portions.
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Wash the tomatoes and place in the oven dish with clusters. Peel the garlic. Press out 1 onion of garlic above the oil. Sprinkle the garlic oil over the tomato.
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Fry the tomatoes in the center of the oven for 10 minutes until done. Finely chop the pine nuts with 1 garlic clove in the food processor or with a hand blender.
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Mix the ground pine nuts with cheese, basil (from tube), the oil and pepper to pesto.
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Drain the tagliatelle and mix with the pesto. Divide the tagliatelle over deep plates and put the tomatoes on bunches.
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Nutrition
645Calories
Sodium9% DV205mg
Fat38% DV25g
Protein46% DV23g
Carbs27% DV80g
Fiber20% DV5g
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