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Bucatini in Verde

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2tbsp Grated Parmesan
500g Tomato Pulp
320g Bucatini
2 Hard Boiled Eggs
A Bunch of fresh Basil and Marjoram
1 tbsp Capers
2 tbsp Pine Nuts
Olive Oil
Salt and Pepper
 
N.B. Items in bold are available at all MF outlets.
 
Cool hard boiled eggs, peel and put in mixer. Add washed basil and marjoram, salt, 4 tbsp olive oil, parmesan and a generous pinch of black pepper. Mix for a few seconds.
 
Put pine nuts in a non-stick pan and toss over fire till they turn golden (a little butter or oil might be neccessary).
 
Rinse and dry capers and add to sauce. Add tomato pulp to sauce.
 
Cook pasta in boiling salted water, drain and add 1 ladle of pasta water to sauce and herbs.
 
Add sauce to pasta whilst pasta is still hot. Sprinkle a few pine nuts  and parmesan on top before serving.   
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