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Pasta al pesto di rucola e pomodori secchi (senza glutine)
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Ingredients
Pesto di rucola e pomodori secchi
- 60 g di Parmigiano Reggiano a pezzi
- 50 g di rucola
- 20 g di mandorle pelate
- 1 spicchio di aglio
- 60 g di pomodori secchi
- 70 g di olio extravergine di oliva
- ½ cucchiaino di sale
Terminare la preparazione
- 320 g di pasta tipo penne rigate senza glutine
- Nutrition
- per 1 porzione
- Calories
- 567 kcal / 2372 kJ
- Protein
- 13.7 g
- Fat
- 25.9 g
- Carbohydrates
- 69.7 g
- Fibre
- 3.5 g
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