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Vegetables with pistou and aioli
Asparagus tips, cucumber, radish and paprika with garlic mayonnaise and a dip of basil and parsley
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Ingredients
Directions
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Grate the yellow skin of the lemon and squeeze out the fruit. Slice the leaves of the basil and parsley.
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For the pistou: put the lemon zest, basil, garlic, parsley and oil in a high cup and puree with the hand blender until smooth.
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Season with (freshly ground) pepper and possibly salt.
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For the aioli: put the garlic with the sea salt in a mortar and grind to a paste.
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Mix the pasta in a bowl with the mayonnaise and season with 2 tbsp lemon juice, pepper and salt.
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Cook the asparagus tips according to the instructions on the package.
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Cut the peppers into strips and spread with all vegetables over a bowl. Serve with the pistou and aioli.
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Nutrition
485Calories
Sodium23% DV560mg
Fat77% DV50g
Protein4% DV2g
Carbs2% DV5g
Fiber8% DV2g
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