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Tagliatelle with green kale pesto, green beans and broccoli

Tagliatelle with green kale pesto, green beans and broccoli

What you need:

Pesto:

  • 150 g fresh green kale

  • 50 g almonds

  • 50 g parmesan cheese

  • 1 clove garlic

  • 1 tbsp lemon juice

  • 1 dl neutral oil

  • salt and pepper

Making the pesto:

Blend all ingredients and season with salt and pepper

  • 500g tagliatelle

  • 1 broccoli

  • 150g green beans

Method:

  • Clean the beans and the broccoli

  • Cut off the stalk

  • On a mandolin iron, thinly slice the stalk and put them in cold water, set aside

  • Boil the pasta al dente

  • Add the beans and broccoli tops one minute before pasta is ready

  • Strid the pasta and vegetables

  • Gently mix the pasta, vegetables and the pesto

  • Serve with the sliced stalks and grated parmesan on top

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Quinoa salad with sweet potatoes, green kale, Feta cheese, avocado, spring onions and walnuts

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