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Wild garlic tagliolini with two colors seasoning


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For 6 people
500 g of garlic noodles ursino
500 g cherry tomatoes
100 g rocket
extra virgin olive oil


Cook noodles in boiling salted water for the time indicated on the package.
Meanwhile, cut the tomatoes in half or into four parts.
Heat a little oil in a pan and sauté them slightly, but they become too soft.
Add salt and stir in the arugula almost at once, stirring gently for about a minute.
Drain the pasta cooked al dente, toss and serve with extra virgin olive oil.

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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