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Ingredients
- 40 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 15 g di pinoli sgusciati
- ½ spicchio di aglio senz'anima
- 50 g di foglie di basilico fresche, lavate
- 80 g di olio extravergine di oliva
- 1 ½ cucchiaino di sale
- 1800 g di acqua
- 150 g di fagiolini verdi freschi, puliti e a pezzi (1-2 cm)
- 150 g di patate, pelate e a cubetti (circa 1 cm)
- 200 g di pasta secca tipo tubettini (cottura 10 minuti)
- Nutrition
- per 1 porzione
- Calories
- 3690 kJ / 882 kcal
- Protein
- 23.8 g
- Carbohydrates
- 86.8 g
- Fat
- 51.2 g
- Fibre
- 6.2 g
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