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Whole-grain linguine with turnip tops, sun-dried tomatoes and walnuts

ingredients

servings

2

Rapiniorbroccoli rabe

200 oz

Wholewheat pasta

180 oz

Shelled walnuts

20 oz

Dry tomatoes

6 unit

Garlic

2 wedges

first courses from Italy

Whole-grain linguine with turnip tops, sun-dried tomatoes and walnuts

Whole-grain linguine with turnip tops, sun-dried tomatoes and walnuts

vegan with gluten with nuts high in iron source of C vitamins high in potassium high in magnesium

ready in

25 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Whole-grain linguine with turnip tops, sun-dried tomatoes and walnuts

Whole-grain linguine with turnip tops, sun-dried tomatoes and walnuts

Whole-grain linguine with turnip tops, sun-dried tomatoes and walnuts step 1

step 1

Boil the clean turnip tops for 10 minutes. Once cooked, cut into small pieces (keep the cooking water to cook the pasta). In a pan, stew the garlic and add the walnuts.

Whole-grain linguine with turnip tops, sun-dried tomatoes and walnuts step 2

step 2

Add to the pan also turnip tops and dried tomatoes (cut in half). Cook the wholemeal pasta. Remove the garlic and once cooked the pasta, put it in the pan and mix everything.

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