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Tagliatelle With Roasted Winter Vegetables Recipe

Nutrition per serving    (USDA % daily values)
CAL
600
FAT
181%
CHOL
144%
SOD
30%

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Ingredients for 4 servings

10 1/2 ounces tagliateele with egg, cooked according to package instructions

1 ounce walnuts, roasted

2-3 cloves garlic, crushed

1 ounce flat-leaf parsley, chopped

sea salt and freshly ground black pepper, to taste

1/2 cup olive oil, plus extra for drizzling

4 1/2 cups mix of the following: cauliflower florets, small pumpkin or butternut squash chunks, slim carrot and parsnip strips

Parmesan cheese shavings, for serving

a few sprigs thyme

1/2 cup grated Parmesan cheese

1 tablespoon capers

1 bunch spring onions, halved lengthwise

For the rough parsley pesto, pound together the following:

1/4 cup olive oil

1 clove garlic, crushed

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