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Conchiglioni aux blettes et à la menthe, sauce au tahini
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Ingredients
- 550 g de blettes (2 bottes moyennes)
- 100 g d'oignon, coupé en quatre
- 1 c. à soupe d'huile d'olive, et un peu pour la finition
- eau salée, pour la cuisson des pâtes
- 400 g de pâtes sèches, type conchiglioni
- 100 g d'eau
- 150 g de crème liquide 30-40% m.g.
- 100 g de tahini
- du sel
- du poivre moulu
- 15 feuilles de menthe fraîche, ciselées
- 50 g de pignons de pin grillés
- Nutrition
- per 1 portion
- Calories
- 3196 kJ / 764 kcal
- Protein
- 30 g
- Carbohydrates
- 74 g
- Fat
- 38 g
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