Arugula Pesto Pasta With Roasted Fennel And Ricotta Salata

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Feed Me Phoebe
Nutrition per serving    (USDA % daily values)
CAL
648
FAT
66%
CHOL
9%
SOD
16%
Uploaded by: Phoebe Lapine

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Ingredients for 2 servings

1 large fennel bulb, halved and thinly sliced

Olive oil

Sea salt

ΒΌ cup pepitas

1 large garlic clove

4 cups baby arugula

2 teaspoons lemon juice

8 ounces quinoa spaghetti (or regular)

1/4 pound ricotta salata

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