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Ingredients
- water for cooking pasta
- 2 tsp fine sea salt
- 100 g hazelnuts
- 120 g Parmesan cheese cut in pieces (2 cm)
- 240 g tinned artichoke hearts drained, quartered (1 x 390 g tin)
- 100 g fresh baby spinach
- 3 garlic cloves
- 40 g olive oil
- 1 lemon finely grated zest and 30 g juice
- 250 g mascarpone
- ¼ tsp ground black pepper
- 500 g fresh tagliatelle
- Nutrition
- per 1 portion
- Calories
- 692 kcal / 2884 kJ
- Protein
- 23 g
- Fat
- 44 g
- Carbohydrates
- 48 g
- Saturated Fat
- 19 g
- Sodium
- 653 mg
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