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Tagliatelle with Pea Pesto and Poached Eggs
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- 1 lemon
- 3 ½ oz Parmesan cheese, cut into pieces
oz fresh green peas, divided
or 10 oz frozen green peas, thawed, divided
- 1 oz fresh basil leaves, plus extra to garnish
- 5 sprigs fresh mint, leaves only, plus extra to garnish
- 1 garlic clove, to taste
- 4 oz extra virgin olive oil
- 1 ½ tsp salt, divided
- 2 pinches ground black pepper
- 3 large eggs
- 60 oz water
oz lemon juice
or ½ oz white vinegar
oz pasta tagliatelle
or 6 oz dried fettuccine pasta nests
- per 1 portion
- 3626.9 kJ / 866.8 kcal
- 34.1 g
- 62 g
- 53.9 g
- Saturated fat
- 13.7 g
- 8.7 g
- 1752.7 mg
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