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Ingredients
- 1 eschalot (approx. 40 g)
- 2 sprigs fresh flat-leaf parsley leaves only
- 50 g Parmesan cheese cut into pieces (3 cm)
- 100 g mayonnaise (see Tips)
- 100 g sour cream
- ½ tsp ground mountain pepperberry (see Tips) or ground black pepper
- 1000 g water
- 1 tsp sea salt
- 250 g small dried pasta of choice
- 200 g broccoli cut into small florets
- 250 g cherry tomatoes cut into halves
- 1 yellow capsicum deseeded and cut into small cubes (5 mm)
- fresh basil leaves, to garnish
- Nutrition
- per 1 portion
- Calories
- 373.4 kcal / 1562.2 kJ
- Protein
- 10.7 g
- Fat
- 19.5 g
- Carbohydrates
- 39.4 g
- Fibre
- 3.3 g
- Saturated Fat
- 5.2 g
- Sodium
- 561.7 mg
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