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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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190 minMain dishribbed, mustard, thyme leaves, olive oil, Red onion, winter carrot, parsnip, Red wine, meat fond,ribs from the oven -
45 minMain dishfresh ginger, garlic, curry madras, freshly ground black pepper, peanut oil, fresh rack of lamb,slow-cooked rack of lamb with spices -
30 minMain dishWhite rice, onion, traditional olive oil, zucchini, medium sized egg, shredded young mature cheese 50, vine tomato, White bread,casserole of rice and tomatoes -
25 minMain dishbaby potatoes, uncut haricot beans, fine winter carrot, unsalted butter, salmon steak tomato garden herbs, Red onion, chives, mint-lemon dressing,grilled salmon with carrot salad and chive bilberries
Nutrition
900Calories
Sodium0% DV0g
Fat91% DV59g
Protein52% DV26g
Carbs21% DV63g
Fiber0% DV0g
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