Rosemary Garlic Cannellini Agnolotti w/ Mesclun Pesto

Rosemary Garlic Cannellini Agnolotti w/ Mesclun Pesto

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Rosemary Garlic Cannellini Agnolotti W/ Mesclun Pesto With Ground Flaxseed, Warm Water, Extra-virgin Olive Oil, Spelt Flour, Water, Sea Salt, Black Pepper, Flour, Olive Oil, Cannellini Beans, Garlic, Fresh Rosemary, Dried Chives, Extra-virgin Olive Oil, Sea Salt, Arugula, Mesclun Greens, Extra-virgi

The ingredient of Rosemary Garlic Cannellini Agnolotti w/ Mesclun Pesto

  1. 2 tablespoons ground flaxseed
  2. 3 tablespoons warm water
  3. 2 tablespoons extra-virgin olive oil
  4. 2 cups spelt flour
  5. 1/2 cup water
  6. 1/2 teaspoon sea salt
  7. 1/2 teaspoon black pepper
  8. flour A bit more, for rolling
  9. olive oil A bit of, for assembly
  10. 2 cups cannellini beans cooked
  11. 3 cloves garlic minced
  12. 1/2 tablespoon fresh rosemary minced
  13. 1/2 tablespoon dried chives
  14. 2 tablespoons extra-virgin olive oil
  15. 1 pinch sea salt + Pepper
  16. 1 cup arugula
  17. 1 1/2 cups mesclun greens
  18. 1/4 cup extra-virgin olive oil
  19. 1 tablespoon white wine vinegar
  20. 1 pinch sea salt + Pepper

The instruction how to make Rosemary Garlic Cannellini Agnolotti w/ Mesclun Pesto

Nutritions of Rosemary Garlic Cannellini Agnolotti w/ Mesclun Pesto

calories: NutritionInformation
carbohydrateContent: 45 calories
fatContent: 3 grams
proteinContent: 3.5 grams
sodiumContent: 1 grams
: 50 milligrams

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