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Espetadas de tamboril com feijão-branco e pesto de espinafres
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Ingredients
Pesto de espinafres
- 50 g queijo parmesão em pedaços
- 70 g espinafres, só as folhas
- 3 dentes de alho
- 20 g noz
- 50 g azeite
- ½ c. chá de sal
Espetadas
- 1 ½ limão cortado às rodelas finas e estas em metades
- 2 cebolas roxas cortadas em quartos e separados em gomos
- 12 tomates-cereja cortados ao meio
- 600 g cubos de tamboril descongelados
- Sal q.b. p/ temperar
- Pimenta q.b. p/ temperar
- Tomilho-limão q.b. p/ temperar
- Azeite q.b. p/ regar
- 500 g água
- 520 g feijão-branco cozido escorrido
- Nutrition
- per 1 dose
- Calories
- 1435.4 kJ / 343.1 kcal
- Protein
- 26 g
- Carbohydrates
- 28.4 g
- Fat
- 14.6 g
- Saturated fat
- 3.1 g
- Fiber
- 6.3 g
- Sodium
- 348.3 mg
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