Tagliatelle with Leeks & Chestnuts
March 3, 2016
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1Heat the oil and fry the garlic and the rosemary for 30 seconds. Add the mushrooms and fry for 5-10 minutes until they’re golden brown and all the moisture has evaporated. Season the mushrooms with a pinch of sea salt then add the chestnuts, 1 tbsp tamari, cook another 5 minutes then spoon onto a plate and set aside.
2In the same pan add a splash of extra virgin olive oil and fry the leeks over a low heat for 10 minutes until softened. Add the vegetable bouillon and cook until mostly evaporated. Season well with some tamari, then mix in the garlicky mushroom/chestnut mixture.
3Meanwhile, cook the tagliatelle in boiling water for 8 minutes or according to the pack instructions, drain, then toss with the vegetables. Season and stir in a handful of chopped fresh watercress and sprinkle with lemon zest..