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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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30 minMain dishpotatoes, carrots, garden peas, butter, bullet steaks, mushrooms,steak in Dutch -
25 minMain dishsomething crumbly potatoes, unsalted butter, Vegetarian Butcher Hacked Balls, wheat flour, onions, vegetable stock, hot water, semi-skimmed milk, mustard, chopped endive, Little piccalilly,stew with endive, veg balls and amsterdamse onion gravy -
25 minMain dishlemon, Red onion, garlic, unsalted butter, ground coriander, frozen broad beans, fresh peas, sugar snaps, water, fresh salmon, fresh flat parsley, olive oil garlic / chili pepper, couscous,tagine with salmon and couscous -
30 minMain dishcod fillet, frozen cod fillet, flour, fish stock of tablet, curry powder, egg, Red pepper, spring / forest onion, garlic, peanut oil, sunflower oil,spicy curry chopsticks
Nutrition
900Calories
Sodium0% DV0g
Fat91% DV59g
Protein52% DV26g
Carbs21% DV63g
Fiber0% DV0g
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