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Lemon, Mascarpone and Artichoke Tagliatelle
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- water, for cooking pasta
- 2 tsp fine sea salt
- 100 g hazelnuts
- 120 g Parmesan cheese, cut in pieces (2 cm)
- 240 g tinned artichoke hearts, drained, quartered (1 x 390 g tin)
- 100 g fresh baby spinach
- 3 garlic cloves
- 40 g olive oil
- 1 lemon, finely grated zest and 30 g juice
- 250 g mascarpone
- ¼ tsp ground black pepper
- 500 g fresh tagliatelle
- per 1 portion
- 2884 kJ / 692 kcal
- 23 g
- 48 g
- 44 g
- Saturated fat
- 19 g
- 653 mg
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