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Arugula & Pea Manicotti With Toasted Pine Nuts

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The Naptime Chef
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salad low carb vegetarian purim dinner lunch italian


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12 Manicotti shells

8 ounces arugula

1 tablespoon olive oil

1 small yellow onion, chopped

15 ounces ricotta cheese

½ cup frozen peas, thawed

1 cup mozzarella, coarsely shredded

1 pinch kosher salt

1 pinch freshly cracked black pepper

1 pinch freshly ground nutmeg

1 cup whole milk

¼ cup heavy cream

3 cups fontina cheese, coarsely grated

½ cup freshly grated Parmesan Cheese

1 cup pine nuts

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