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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
- 
                                Preheat the oven to 220 ° C.
- 
                                Cook the tagliatelle according to the instructions on the packaging. Leave the tomatoes on the bunches and cut in 4 portions.
- 
                                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.
- 
                                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.
- 
                                Mix the ground pine nuts with cheese, basil (from tube), the oil and pepper to pesto.
- 
                                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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