@agirelectronic: 2 Articles à 60.000 Fcfa #electromenager #refrigirateur #ventilateur #lométogo228🇹🇬🇹🇬

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Thursday 22 October 2026 20:10:44 GMT

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Bibi's Délices🍰🧁🇹🇬 :

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2026-10-22 20:30:09

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💔💔😔#كريستيانو_رونالدو

💔💔😔#كريستيانو_رونالدو

Double Green Orecchiette! 🌱 A vibrant green pasta that will make your soul dance. Orecchiette is tossed through spinach, basil, and parsley, and topped with crunchy hazelnuts - this zingy pasta will instantly transport you to a seaside Italian village. Ciao bella! You don't have to make this to enjoy It, you can order it online at @allplants ! Stock up the freezer for when you want nourishing food without cooking and washing up! RACHELAMA25 at allplants.com for 25% off your first 3 orders (new subscriptions only). #allplantsxRachelAma Recipe DOUBLE GREEN ORECCHIETTE Ingredients Sauce: 35g cashews 50g (2 small bunches) fresh basil 40g fresh parsley 80g spinach (fresh or frozen) 1 tbsp capers 80g white onion, caramelised 4 cloves garlic 50ml lemon juice ½ tbsp cider vinegar 30g yeast flakes 60g miso paste ½ tsp sea salt ¼ tsp black pepper 50ml extra virgin olive oil 800ml water Sauce slurry: 1 tbsp cornstarch 2 tbsp water Veg & Pasta: 380g orecchiette pasta 280g frozen peas 240g spinach (fresh or frozen) Garnish: 40g hazelnuts, finely chopped Method Soak your cashew nuts in cold water overnight or 6 hours minimum. To make your sauce, add into a blender the soaked cashews, fresh basil, fresh parsley, garlic cloves, spinach, capers, lemon juice, caramelised onion, cider vinegar, yeast flakes, salt, pepper, miso, extra virgin olive oil and some of the water. Blend until completely smooth (keep adding more water as you require). Add into a saucepan with the rest of the water and heat until nearly boiling, then whisk in the cornstarch slurry and cook for 5 minutes until noticeably thickened. Cook your pasta according to the packet instructions or until al dente and in a separate pot, blanch the frozen peas. Toast the hazelnuts in a frying pan for 4-5 minutes until lightly golden and fragrant. To bring it all together, add the cooked pasta into the sauce, with the peas and spinach and stir until everything is well combined and piping hot. Drizzle with extra virgin olive oil and sprinkle over the toasted hazelnuts. Serve with a few lemon slices for extra citrus punch.

Double Green Orecchiette! 🌱 A vibrant green pasta that will make your soul dance. Orecchiette is tossed through spinach, basil, and parsley, and topped with crunchy hazelnuts - this zingy pasta will instantly transport you to a seaside Italian village. Ciao bella! You don't have to make this to enjoy It, you can order it online at @allplants ! Stock up the freezer for when you want nourishing food without cooking and washing up! RACHELAMA25 at allplants.com for 25% off your first 3 orders (new subscriptions only). #allplantsxRachelAma Recipe DOUBLE GREEN ORECCHIETTE Ingredients Sauce: 35g cashews 50g (2 small bunches) fresh basil 40g fresh parsley 80g spinach (fresh or frozen) 1 tbsp capers 80g white onion, caramelised 4 cloves garlic 50ml lemon juice ½ tbsp cider vinegar 30g yeast flakes 60g miso paste ½ tsp sea salt ¼ tsp black pepper 50ml extra virgin olive oil 800ml water Sauce slurry: 1 tbsp cornstarch 2 tbsp water Veg & Pasta: 380g orecchiette pasta 280g frozen peas 240g spinach (fresh or frozen) Garnish: 40g hazelnuts, finely chopped Method Soak your cashew nuts in cold water overnight or 6 hours minimum. To make your sauce, add into a blender the soaked cashews, fresh basil, fresh parsley, garlic cloves, spinach, capers, lemon juice, caramelised onion, cider vinegar, yeast flakes, salt, pepper, miso, extra virgin olive oil and some of the water. Blend until completely smooth (keep adding more water as you require). Add into a saucepan with the rest of the water and heat until nearly boiling, then whisk in the cornstarch slurry and cook for 5 minutes until noticeably thickened. Cook your pasta according to the packet instructions or until al dente and in a separate pot, blanch the frozen peas. Toast the hazelnuts in a frying pan for 4-5 minutes until lightly golden and fragrant. To bring it all together, add the cooked pasta into the sauce, with the peas and spinach and stir until everything is well combined and piping hot. Drizzle with extra virgin olive oil and sprinkle over the toasted hazelnuts. Serve with a few lemon slices for extra citrus punch.

Side note: I don’t care what people say about my jeans. I like them ##mattandabby

Side note: I don’t care what people say about my jeans. I like them ##mattandabby

20weeks to go! 🎄 ________________ Miłego wieczoru 🥰😘❤️ #christmas #christmastime #christmastree #christmasiscoming #swieta swiatecznyczas bozenarodzenie bestofchristmas

20weeks to go! 🎄 ________________ Miłego wieczoru 🥰😘❤️ #christmas #christmastime #christmastree #christmasiscoming #swieta swiatecznyczas bozenarodzenie bestofchristmas

#fyp #tiktokshop #foryour #man #fashion

#fyp #tiktokshop #foryour #man #fashion

Jane_Kiun_Log_Mohabbat🥺💔🎧#sadlyrics #fypシ゚viral #1M #goviral #hindisong

Jane_Kiun_Log_Mohabbat🥺💔🎧#sadlyrics #fypシ゚viral #1M #goviral #hindisong

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