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@tagoshicos: ASA/YORU IN MY STYLE🥰

HoForDaeHo
HoForDaeHo
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Region: US
Tuesday 01 November 2022 17:42:13 GMT
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Comments

ujeans4
ujeans4 :
Another day in the office
2022-11-01 17:46:15
0
remi7450
Remi Rush :
the drawing looks super good.
2022-11-01 19:14:09
0
_barouxd_
buh :
Yo this is so dope
2022-11-01 20:16:12
0
legionzxx
Legion. :
This is fire twin
2022-11-02 05:23:00
0
skylarlewis420
Skylar Lewis :
Dope as hell
2022-11-04 00:04:03
0
joshman2003
Josh —.— :
This art piece is amazing🔥
2022-11-05 04:06:39
0
jegaklo
Jegaklo :
How much is your commission?🤔
2022-11-21 07:02:16
0
godlyscum
ash♡ :
so freaking good
2022-12-17 18:48:24
0
livingdead_video
SomeDumbMutant :
is that on glass?
2022-12-30 02:54:30
0
soulesssaint
🦐 :
Bruh it’s been two years why am I getting this video now 💀💀💀
2024-02-11 19:30:56
0
To see more videos from user @tagoshicos, please go to the Tikwm homepage.

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Serves 3💞 17g fibre per portion!! 380g @Marks and Spencer high fibre Fussilloni pasta 150g passata Large pinch of salt Pepper 3 tbsp ricotta cheese Extra virgin olive oil 3 tbsp grated Parmesan 350g cooked beetroot 1/2 tsp garlic powder 1 tin of cannellini beans (drained) 150g feta to garnish 1 lemon to garnish Basil leaves to garnish 1. Add the pasta to a large saucepan of salted water and bring to boil and then simmer for around 11 mins until cooked. 2. While the pasta cooks add the drained tin of beans to a blender along with the beetroot, a large dash of salt, the garlic powder, 2 tbsp olive oil, Parmesan, ricotta, passata and 2 ladles full of pasta water and blend well until smooth. Set aside. 3. Once the pasta is ready drain it and place back into the saucepan. Pour over the prepared sauce, then serve into 3 bowls. 4. Garnish with some grated lemon zest, some crumbled feta, black pepper and basil leaves and then enjoy! #highfiber #highfibre #pastarecipes
Serves 3💞 17g fibre per portion!! 380g @Marks and Spencer high fibre Fussilloni pasta 150g passata Large pinch of salt Pepper 3 tbsp ricotta cheese Extra virgin olive oil 3 tbsp grated Parmesan 350g cooked beetroot 1/2 tsp garlic powder 1 tin of cannellini beans (drained) 150g feta to garnish 1 lemon to garnish Basil leaves to garnish 1. Add the pasta to a large saucepan of salted water and bring to boil and then simmer for around 11 mins until cooked. 2. While the pasta cooks add the drained tin of beans to a blender along with the beetroot, a large dash of salt, the garlic powder, 2 tbsp olive oil, Parmesan, ricotta, passata and 2 ladles full of pasta water and blend well until smooth. Set aside. 3. Once the pasta is ready drain it and place back into the saucepan. Pour over the prepared sauce, then serve into 3 bowls. 4. Garnish with some grated lemon zest, some crumbled feta, black pepper and basil leaves and then enjoy! #highfiber #highfibre #pastarecipes
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