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Tagliatelle with nuts-tomato pesto
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Ingredients
Directions
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Heat the oil and fry the shallot for about 4 minutes.
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Add the garlic and fruit for another minute. Add the tomato paste and stir for 1 minute. Allow this mixture to cool.
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Bring plenty of water with salt to the boil for the pasta. Put the shallot-tomato mixture in a measuring cup together with the sun-dried tomatoes, walnuts, parsley, thyme leaves, oil, salt and freshly ground pepper. Grind with a hand blender into a pesto. Cook the tagliatelle al dente.
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Serve the pasta with the pesto and some freshly grated Parmesan cheese.
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Nutrition
875Calories
Sodium0% DV0g
Fat85% DV55g
Protein44% DV22g
Carbs23% DV70g
Fiber0% DV0g
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