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tagliatelle with winter greens pesto, sautéed olives, and creminis

kept byElyn7071

1 box (12 ounces) gluten-free tagliatelle (Schar brand recommended)
1 teaspoon olive oil
2 leaves each (the bigger the better) kale, swiss chard, and collard greens
1 medium sized avocado
3/4 teaspoon sea salt, or to taste
1/4 cup + 1 tablespoon water (or just enough to allow smooth blending)
1/3 cup toasted pecans, walnuts or pine nuts
1/2 tablespoon additional olive oil
2 cups quartered crimini mushrooms
1 cup quartered colossal black olives
Additional dash sea salt
Squeeze of lemon



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