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KMHIX
Tagliatelle with zucchini and parsley pesto
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Ingredients
Directions
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Cook the pasta al dente and drain.
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Puree for the parsley pesto the parsley with the walnuts, garlic, red pepper, 50 grams of the pecorino and 2 tablespoons of lemon juice. Add a dash of olive oil.
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Heat the rest of the olive oil and fry the zucchini cubes 2-3 minutes. Spoon the zucchini, lemon zest and parsley pesto through the pasta. Sprinkle with the rest of the cheese.
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Delicious with a tomato salad.
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45 minMain dishcrumbly potato, Full Milk, hake (fish), garlic, fresh thyme, dried laurel leaves, medium sized egg, ground nutmeg, fresh parsley, traditional olive oil, Red wine vinegar, granulated sugar, Red onion, bread-crumbs,croquettes of hake fire -
30 minMain dishfusilli, Cherry tomatoes, Creamy tomato soup, frozen garden peas, tuna pieces in olive oil, grated mature cheese,casserole with tuna -
45 minMain dishlean ground beef, dried Italian herbs, fresh Italian stir-fry vegetables, tomato cubes, semi-skimmed milk, semolina, grated mature cheese,Italian meat dish -
26 minMain dishchicken breast, leeks, unpolished rice, sunflower oil, ground cumin, peeled canned tomatoes, black beans in chili sauce, canned corn,black bean chile with chicken
Nutrition
900Calories
Sodium0% DV0g
Fat91% DV59g
Protein52% DV26g
Carbs21% DV63g
Fiber0% DV0g
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