I pasta salad, egg cup and pistachios,
15 ingredients •
6 steps
• 35 MINUTOS
Cook time
25 min.
Prep time
15 min.
Skill level
Easy
![I pasta salad, egg cup and pistachios,](https://s-api.qcart.app/images/comoquiero-uploads/images/recipes/originals/1041.jpg?s=716x600&fit=cover&ext=webp)
Choose your servings
1 - 2
Ingredients
15 ingredients
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- 100 grams Pasta (spaghetti)
- 1 units Carrot
- 1/4 units Zucchini
- 1 units Scallion
- 50 grams Fresh cheese
- 1 cups Pistachio
- 2 units Egg
- 1/2 cups Spinach
- 1/2 cups Arugula
- 1 tbsp Scallion
- 2 tbsp Soy sauce
- 1 units Lemon
- 1/4 tsp Salt
- 1 pinch Pepper
- 2 tbsp Olive oil
Steps
6 steps
- 1Boil water in a large pot. In the meantime, peel carrot with a peeler and continues to peel dropping thin films over a bowl. Cut the scallions into diagonal slices. Cut the zucchini into thin strips and then these into slices. Leave everything at hand.
- 2Cook noodles until al dente are a one minute less than what the package says. Strain them, return them to the pot and pour a little olive oil to prevent sticking.
- 3Heat a large pan (or wok ideally) with a little oil and brown for a few minutes scallion. Jets then add soy sauce. Allowed to warm for a minute, low heat and add the noodles in 2 or 3 batches, incorporating well with mixing between each. Once well mixed all off the fire and transferred to a bowl or large plate to cool.
- 4For while cutting the cheese into cubes. Then peel and pistachios on a table chop its, grouping them with one hand and with a large knife in the other. Also chop some chives.
- 5Make eggs to the cup. While each bowl cook weapon: a base greens, carrots sheets and strips of zucchini. Then noodles ... they are a nice way slowly roll them up first with a fork and go placing them as tangles. Finish with fresh cheese, egg, pistachios, scallion and a few drops of lemon.
- 6Put the bottle of soy on the table.
Nutrition facts
Per serving
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Calories | Carbohydrates | Protein | Fat |
---|---|---|---|
638 | 42.4 | 31.3 | 41.7 |
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