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Wild garlic tagliolini with two colors seasoning

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 of garlic noodles ursino
500 g cherry tomatoes
100 g rocket
extra virgin olive oil
salt

Instructions

Cook noodles in boiling salted water for the time indicated on the package.
Meanwhile, cut the tomatoes in half or into four parts.
Heat a little oil in a pan and sauté them slightly, but they become too soft.
Add salt and stir in the arugula almost at once, stirring gently for about a minute.
Drain the pasta cooked al dente, toss and serve with extra virgin olive oil.


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Notes

Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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