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Paola Aceves

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Recipe

Fettuccini to Pesto

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This recipe fettuccini pesto offers an unbeatable nutritional contribution and apart is delicious. The mixture of ingredients of the pesto is very simple but with an exquisite flavor that goes delicious with a paste.
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Ingredients

4 portions
  • 300 grams fettuccine pasta
  • 3 cloves garlic, large finely chopped
  • 150 grams spinach, chopped
  • 2/3 cups fresh basil leaf, chopped
  • 300 grams tofu
  • 3 tablespoons walnut, or pine nuts
  • 3 tablespoons olive oil
  • 2 tablespoons parmesan cheese
  • to taste salt

Preparation

Heat a tablespoon of oil in a pan and sauté the spinach until soft
Grind spinach in blender with tofu, nuts or pine nuts, remaining oil, salt, Parmesan cheese, garlic and basil.
Cook the pasta in boiling water with salt and a few drops of oil, until it is soft (not precooked).
Strain and mix with the pesto that was made in the blender.

PRESENTATION

It can be served with a little parmesan cheese and some basil leaves.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Tere Fraga
05/05/2018 20:42:19
Riquisima!👌

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