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Tortelloni with fennel and sardines
 
 
4 ServingsPTM15 min

Tortelloni with fennel and sardines


Citroën and buffelricotta tortelloni, garlic, pine nuts, fennel and sardines.

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Directions

  1. Heat a frying pan and toast the pine nuts in 3 min. Golden brown. Let cool on a plate.
  2. In the meantime, remove the underside and green stems from the fennel tubers. Halve the fennel lengthwise, remove the hard core and cut the fennel into strips.
  3. Heat the oil in a frying pan and fry the fennel for 10 minutes on low heat.
  4. Press the garlic over the fennel and cook for 2 minutes.
  5. Meanwhile, cook the pasta in 6 minutes until done.
  6. Drain the sardines. Drain the pasta and spread over the plates. Divide the fennel, sardines and pine nuts.


Nutrition

640Calories
Sodium15% DV360mg
Fat57% DV37g
Protein46% DV23g
Carbs17% DV50g
Fiber32% DV8g

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