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Ingredients
- 60 g di Parmigiano Reggiano a pezzi (3 cm)
- 200 g di pistacchi al naturale sgusciati
- 1 pezzo di scorza di limone preferibilmente biologica (senza la parte bianca)
- 10 foglie di basilico fresco lavate ed asciugate
- 1 pizzico di pepe macinato fresco
- 1 pizzico di sale
- 120 g di olio extravergine di oliva
- 100 g di panna fresca liquida
- 350 g di tagliolini all'uovo
- 20 g di pistacchi tritati (optional)
- Nutrition
- per 4 porzione
- Calories
- 1038 kcal / 4343 kJ
- Protein
- 26.1 g
- Fat
- 73.1 g
- Carbohydrates
- 73.6 g
- Fibre
- 8.2 g
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