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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 dishcucumber, (seasoning) vinegar, sugar, chicken drumsticks, chicken spices, ketjapmarinade, olive oil, peanut oil, garlic, garlic, onion, Red pepper, celery, green bean, celeriac, fresh coriander,nanies chicken with beans and sour cucumber -
20 minMain dishtarly, old cheese, deleted carrots, butter, flour, milk, Dutch mustard, parsley,cheese ragout with parsley carrots -
15 minMain dishmie, stir-fry oil, turkey breast à la minute, young capuchins, snow peas, soy sauce, sambal Badjak, peeled pistachio nuts,noodles with turkey and pistachio nuts -
45 minMain dishonion, traditional olive oil, ground cumin, canned brown beans, tomato cubes, vegetarian vegetable balls, spiced potato wedges, parsley,vegetarian bean stew
Nutrition
900Calories
Sodium0% DV0g
Fat91% DV59g
Protein52% DV26g
Carbs21% DV63g
Fiber0% DV0g
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