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Ingredients
Pesto
- 50 g Parmesan cheese, cut into pieces (3 cm)
- 1 garlic clove
- 40 g fresh basil, leaves only
- 20 g fresh flat-leaf parsley, leaves only
- 160 g roasted cashews
- 60 - 80 g olive oil, plus extra for covering the dip (see Tips)
- 1 - 2 tbsp white wine vinegar, to taste
Salad
- water, for cooling
- 3 eggs
- 250 g farfalle pasta (bow tie pasta)
- 2 tbsp olive oil
- 200 g marinated artichoke hearts, drained and cut into halves
- 30 g rocket or fresh spinach leaves
- 100 g cherry tomatoes, cut into halves
- 50 g pitted Kalamata olives, cut into halves
- 1 - 2 pinches salt, to taste
- 1 - 2 pinches ground black pepper, to taste
- Nutrition
- per 1 portion
- Calories
- 2452 kJ / 584 kcal
- Protein
- 17.7 g
- Carbohydrates
- 35.3 g
- Fat
- 40 g
- Saturated Fat
- 7.9 g
- Fibre
- 7.3 g
- Sodium
- 426.9 mg
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