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Fusilli salad with black olives and basil

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

For 6 people
500 g fusilli
3 tablespoons nutritional yeast flakes
1 large sprig of basil
1/2 cup of extra virgin olive oil
100 g black olives
salt and pepper to taste

Instructions

Cook the pasta al dente, drain and cool it with a quick stream of cold water.

Drain again, pat dry and pour into the bowl where you did marinate the pitted olives, with a bit of olive oil and chopped basil.

At the time to bring it to the table, add nutritional yeast flakes, stir well and serve at room temperature with a few leaves of basil.


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Notes

(Ricetta tratta da Mangiarebene.com e veganizzata a cura di Vegan3000)

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perché non aggiungerci anche dei succosi pomodorini ciliegini?

- silvia -

 
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