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Nichole Tews
Tagliatelle with surimi and rocket
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Ingredients
Directions
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Cook the tagliatelle al dente. Heat 3 tablespoons of olive oil in a wok or frying pan. Fry the spring onions and stir in the surimi and red pepper.
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Roast the tomatoes in the rest of the olive oil and sprinkle with salt and freshly ground pepper.
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Drain the tagliatelle and scoop with the rocket through the surimi mixture. Heat until the arugula is shrinking.
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Serve with the to it.
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Nutrition
560Calories
Sodium0% DV0g
Fat23% DV15g
Protein36% DV18g
Carbs28% DV85g
Fiber0% DV0g
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