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Pasta with parsley pesto

Nutritious fresh pasta with green pesto and ground seeds.

  • 1 package (bio) whole wheat pasta
  • pinch of salt for cooking
  • 1 tablespoon extra virgin olive oil
  • 2-3 leaves of lettuce
  • 2 tablespoons ground flax seeds, sesame seeds and white pepper
  • for the pesto:
  • 1 bunch of parsley
  • 1 tablespoon extra virgin olive oil
  • pinch of salt

You can prepare the pesto in advance more and keep it in a jar in the refrigerator. In the case of fat act preservative and can be used within a few months. For recipe wash a bunch of parsley and a blender grind together spoon olive oil and salt. Optionally you can dilute with a little water or lemon juice.

Cook the pasta according to the instruction on the label in salted water. After Toda rinse and pour in a deep bowl. Pour a little olive oil and wilt the lettuce. Add the pesto and mix well.

A mill Grind flax seeds (golden or dark), raw sesame seeds and some white pepper.

Bon Appetit!

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Super Smoothie
Black rice with zucchini

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