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Ingredients

How to make it

  • Bring a large pot of water to a boil and add the salt.
  • Add the pasta and cook just to "al dente". Drain and transfer to a bowl.
  • Mix together the Radish Top Pesto, yoghurt, broth and sugar, add to the warm pasta and toss to combine well.
  • Fold in the red pepper. Adjust salt and pepper to taste.
  • This is good warm or room temperature.

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  • jo_jo_ba 11 years ago
    Amount Per Serving
    Calories: 204.2
    Total Fat: 6.8 g
    Cholesterol: 1.9 mg
    Sodium: 66.8 mg
    Total Carbs: 31.1 g
    Dietary Fiber: 2.0 g
    Protein: 4.8 g
    Was this review helpful? Yes Flag

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