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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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25 minMain dishyellow rice, onion, chicken breast, traditional olive oil, wok vegetable, sifted tomatoes in a pack, frozen garden peas, Dutch shrimps,fast paella with chicken and prawns -
30 minLuncholive oil, Red onion, garlic, fresh ginger, cumin powder (djinten), crumbly potato, cooked beet, beef broth from tablet, sour cream, olive oil, Red onion, fresh thyme, balsamic vinegar, pita bread, arugula, feta,spicy beet soup pita-tosti -
30 minMain dishwinter carrot, onion, stew potatoes, traditional olive oil, beef strips, cinnamon powder, tomato cubes,root stew and fast beef stew
Nutrition
900Calories
Sodium0% DV0g
Fat91% DV59g
Protein52% DV26g
Carbs21% DV63g
Fiber0% DV0g
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