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Ditali pasta with potatoes and pine nuts


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For 4-6 people:
300 g of ditali pasta (or other short pasta) - 400 g of potatoes - 200 g of ripe tomatoes - 2 or 3 cloves of garlic - 1 small bunch of chives - 50 g of pine nuts - 4 tablespoons extra virgin olive oil - salt - pepper


Boil in salted water the potatoes in their skins.
When cooked, drain to let them cool. Peel and cut into pieces.
While cool potatoes, washed and cut into cubes the tomatoes, then chop the chives and, separately, the pine nuts.
Prepare the dressing by making brown the garlic in 4 tablespoons oil, add the potatoes cut into small pieces, cool flavor, add the diced tomatoes, season with salt and pepper and let it dry a little gravy.
Towards the end of cooking, add the chives.
When the pasta is cooked, drain it al dente and mess it up. with this dressing.
Serve hot sprinkled with the chopped pine nuts.

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

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