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Tagliatelle with almond pesto


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For 4 people: 500 g of noodles vegan-100 gr of peeled almonds-2 cloves garlic-lemon zest of .5-50 grams of rucola-2 tablespoons of yeast flakes-extra virgin olive oil-salt-pepper


Using a food processor, chop together the almonds, garlic, grated lemon, Arugula, salt, pepper and extra virgin olive oil creamy sauce and olive oil until smooth. Add last but without mixing, yeast flakes.
Meanwhile, blanch in salted water, drain noodles al dente and drizzle with almond pesto.
Stir everything together and if If necessary, add a little cooking water and continue stirring.
Serve hot immediately.

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io l'ho fatte senza la rucola e senza il lievito, ho aggiunto del peperoncino

- giusidimaggio -

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