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Ingredients
- 50 g di pinoli
- 60 g di Parmigiano Reggiano, a pezzi
- 1 spicchio di aglio
- 60 - 90 g di foglie di carote a pezzi (2-3 cm)
- 100 g di olio extravergine di oliva
- ¾ di cucchiaino di sale + q.b.
- ¼ di cucchiaino di pepe macinato
- 700 g di acqua
- 800 g di carote, multicolore, tagliate in tagliatelle (vedere consigli)
- 250 g di pomodorini a metà
- Parmigiano Reggiano a scaglie
- Nutrition
- per 1 porzione
- Calories
- 1873 kJ / 447 kcal
- Protein
- 11 g
- Carbohydrates
- 14 g
- Fat
- 36 g
- Saturated fat
- 7 g
- Fiber
- 9.7 g
- Sodium
- 644 mg
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