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Olive leaves with artichokes and pomegranate

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Ingredients

For 4-6 people

500 g of olive leaf format pasta, preferably in the variant with artichokes
1 pomegranate
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons chopped pistachios
salt

Instructions

An original dish that will not leave you indifferent: various flavors blend nicely with each other and the different textures will impress your palate with a pleasant contrast. For those who love to explore new frontiers of taste!

Cook the pasta in boiling salted water, with a drizzle of olive oil to prevent sticking together: always leaves for this purpose stir often while cooking.

Grainy the pomegranate and set aside the beans.

Emulsify the oil with lemon and a pinch of salt.

Add the grains of pomegranate, stir and season the olive leaves drained al dente.

Decorate each plate with some chopped pistachios.


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Notes

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

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