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Linguine com espargos verdes e molho de queijo e amêndoa
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Ingredients
- 100 g amêndoa c/ pele
- 1500 g água
- 1 c. chá de sal
- 10 g azeite
- 300 g espargos cortados em pedaços (2-3 cm aprox.)
- 400 - 500 g massa tipo linguine
- 150 g queijo feta cortado em pedaços
- 150 g queijo ricota
- 100 g leite
- 120 g natas
- 1 pitada de pimenta
- 1 pitada de noz-moscada
- Nutrition
- per 1 dose
- Calories
- 883.1 kcal / 3694.9 kJ
- Protein
- 32.6 g
- Fat
- 41.6 g
- Carbohydrates
- 97.2 g
- Fiber
- 8.3 g
- Saturated fat
- 17.8 g
- Sodium
- 1005 mg
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