@itsleoo_26: casino143 (Rue De La Fortuna Remix) #fredagain #latinmafia #contenido #fyppp

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hi.Yasu! :

Yasu escuchar Latin Mafia. Yasu Feliz.

2026-08-05 08:29:27

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Paiter secondlink pagi ni orite tk orite dengan hujan tk nampak jalan 😂 . Up sikit komen sini, dari mana & kerja... #secondlink #insta360x4 #fyp #creatorsearchinsights #videostoposttogetviral

Paiter secondlink pagi ni orite tk orite dengan hujan tk nampak jalan 😂 . Up sikit komen sini, dari mana & kerja... #secondlink #insta360x4 #fyp #creatorsearchinsights #videostoposttogetviral

The distinctive feature of this summer recipe for Rummo Linguine N° 13 with mussels and almond pesto is that the mussels’ cooking water is also used to prepare the pesto, further enhancing the recipe’s marine character. A touch of citrus zest adds aroma and freshness. A simple recipe where the freshest ingredients are essential. Tasting it will have the same pleasure of diving into an emerald sea in the heart of summer. Ingredients for 2 people: 250 g Rummo Linguine N° 13 1 kg mussels 100 g peeled almonds Mint Parsley Parmigiano Reggiano 1 organic lemon 2 garlic cloves Salt Extra virgin olive oil Preparation: First, clean the mussels, cut the lemon zest and grate the Parmigiano Reggiano. In a sauté pan with extra virgin olive oil, add the garlic, lemon zest, parsley and mussels. Season with a little pepper, then add a ladle of hot water and cover with a lid, cooking until the mussels open. At this point, remove all the shells and keep the mussels warm by placing them in their cooking liquid after filtering it through a strainer lined with a cloth to remove any impurities. In a saucepan, lightly toast the almonds over low heat. Place them in a container suitable for an immersion blender, add the Parmigiano Reggiano, some lemon zest, the mint, a little of the mussels’ cooking water and blend until you reach the desired texture. Cook the linguine in a pot of boiling salted water. A couple of minutes before the end of the cooking time, transfer the pesto to a sauté pan, add the linguine and mix to combine the flavors, then add the mussels. Mix with the heat off, serve on plates and garnish with freshly grated lemon zest and a few mint leaves. #PastaRummo #LentaLavorazione

The distinctive feature of this summer recipe for Rummo Linguine N° 13 with mussels and almond pesto is that the mussels’ cooking water is also used to prepare the pesto, further enhancing the recipe’s marine character. A touch of citrus zest adds aroma and freshness. A simple recipe where the freshest ingredients are essential. Tasting it will have the same pleasure of diving into an emerald sea in the heart of summer. Ingredients for 2 people: 250 g Rummo Linguine N° 13 1 kg mussels 100 g peeled almonds Mint Parsley Parmigiano Reggiano 1 organic lemon 2 garlic cloves Salt Extra virgin olive oil Preparation: First, clean the mussels, cut the lemon zest and grate the Parmigiano Reggiano. In a sauté pan with extra virgin olive oil, add the garlic, lemon zest, parsley and mussels. Season with a little pepper, then add a ladle of hot water and cover with a lid, cooking until the mussels open. At this point, remove all the shells and keep the mussels warm by placing them in their cooking liquid after filtering it through a strainer lined with a cloth to remove any impurities. In a saucepan, lightly toast the almonds over low heat. Place them in a container suitable for an immersion blender, add the Parmigiano Reggiano, some lemon zest, the mint, a little of the mussels’ cooking water and blend until you reach the desired texture. Cook the linguine in a pot of boiling salted water. A couple of minutes before the end of the cooking time, transfer the pesto to a sauté pan, add the linguine and mix to combine the flavors, then add the mussels. Mix with the heat off, serve on plates and garnish with freshly grated lemon zest and a few mint leaves. #PastaRummo #LentaLavorazione

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benih bunga sedap malam buat pengharum rumah #petaniindonesia🇮🇩🇮🇩🇮🇩🌿🌿 #fyp #bungasedapmalam #umbibungasedapmalam

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