Tied Pasta with Powder

Name: Tied Pasta with Powder
Yield: 6
Ingredients: 400 g of tied pasta; 1 kg of cooked powder, finely chopped; 3 tablespoons of finely chopped fresh parsley; 500 g of peeled and seeded tomato cubes; 200 ml of extra virgin olive oil; 1 clove of garlic; 1 cup of hortelã leaves. Reserve some for decoration; 1 cup of manjericão leaves. Reserve some for decoration; lemon juice from 1 lemon; 1 teaspoon of paprika; salt and black pepper to taste

1
400 g of tied pasta
2
1 kg of cooked powder, finely chopped
3
3 tablespoons of finely chopped fresh parsley
4
500 g of peeled and seeded tomato cubes
5
200 ml of extra virgin olive oil
6
1 clove of garlic
7
1 cup of hortelã leaves. Reserve some for decoration
8
1 cup of manjericão leaves. Reserve some for decoration
9
lemon juice from 1 lemon
10
1 teaspoon of paprika
11
salt and black pepper to taste

Ingredients

1
400 g of tied pasta
2
1 kg of cooked powder, finely chopped
3
3 tablespoons of finely chopped fresh parsley
4
500 g of peeled and seeded tomato cubes
5
200 ml of extra virgin olive oil
6
1 clove of garlic
7
1 cup of hortelã leaves. Reserve some for decoration
8
1 cup of manjericão leaves. Reserve some for decoration
9
lemon juice from 1 lemon
10
1 teaspoon of paprika
11
salt and black pepper to taste

Directions

1
Cook the tied pasta in abundant boiling water until al dente
2
Drain, run under cold water, drain again, and reserve
3
Blend in a processor the olive oil, garlic, hortelã leaves, manjericão leaves, lemon juice, paprika, salt, and black pepper
4
Place the sauce on the pasta and mix delicately
5
Add the powder, parsley, tomatoes, and mix again
6
Refrigerate for 2 hours
7
When serving, decorate with hortelã and manjericão leaves.