Tagliatelle with Basil Pesto

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Tagliatelle with Basil Pesto
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
894
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie894 cal.(43 %)
Protein25.43 g(26 %)
Fat53.04 g(46 %)
Carbohydrates80.45 g(54 %)
Sugar added0 g(0 %)
Roughage2.05 g(7 %)
Vitamin A165.1 mg(20,638 %)
Vitamin D0.12 μg(1 %)
Vitamin E0.23 mg(2 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.27 mg(19 %)
Vitamin B₆0.08 mg(6 %)
Folate16.23 μg(5 %)
Pantothenic acid0.17 mg(3 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C4.52 mg(5 %)
Potassium323.96 mg(8 %)
Calcium337.96 mg(34 %)
Magnesium25.15 mg(8 %)
Iron4.18 mg(28 %)
Zinc0.89 mg(11 %)
Saturated fatty acids9.39 g
Cholesterol17 mg

Ingredients

for
4
For the pasta and pesto
4 bunches Basil
3 garlic cloves
100 grams Pine nuts
50 grams grated Parmesan
100 milliliters olive oil
1 pinch salt
400 grams Tagliatelle
salt
1 Tbsp olive oil
For the garnish
50 grams Parmesan
Basil
How healthy are the main ingredients?
Pine nutsBasilParmesanolive oilgarlic cloveolive oil

Preparation steps

1.

For the pasta and pesto, rinse basil, shake dry and pluck leaves from stems. Peel garlic and chop finely. Puree basil with garlic and pine nuts in a blender, then add Parmesan cheese, 1 pinch of salt and gradually stir in olive oil. (Pesto can be stored for a few weeks in an airtight container in the refrigerator.)

2.

Cook tagliatelle in a large pot with boiling salted water and a little olive oil, drain and serve immediately with the pesto.

3.

Serve garnished with Parmesan cheese (slice with a vegetable peeler) and basil.