Pasta risottata con pesto di olive e mandorle
TM6 TM5 TM31

Pasta risottata con pesto di olive e mandorle

3.6 (51 ratings)

Ingredients

  • 100 g di olive taggiasche denocciolate + q.b.
  • 30 g di mandorle pelate + q.b.
  • 650 g di acqua
  • 2 cucchiaini di sale
  • 320 g di pasta secca tipo penne
  • formaggio vegano in scaglie q.b.

Nutrition
per 1 porzione
Calories
1699.7 kJ / 406.4 kcal
Protein
12.5 g
Carbohydrates
62.9 g
Fat
13 g
Saturated fat
1.4 g
Fiber
4.5 g
Sodium
43.1 mg

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