Arugula Sauce with Ribbon Pasta

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Arugula Sauce with Ribbon Pasta
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
1012
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,012 kcal(48 %)
Protein27.99 g(29 %)
Fat64.54 g(56 %)
Carbohydrates81.75 g(55 %)
Sugar added0 g(0 %)
Roughage3.79 g(13 %)
Vitamin A135.17 mg(16,896 %)
Vitamin D0.18 μg(1 %)
Vitamin E0.12 mg(1 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.13 mg(12 %)
Niacin2.76 mg(23 %)
Vitamin B₆0.06 mg(4 %)
Folate12.15 μg(4 %)
Pantothenic acid0.21 mg(4 %)
Vitamin B₁₂0.43 μg(14 %)
Vitamin C1.96 mg(2 %)
Potassium302.78 mg(8 %)
Calcium438.91 mg(44 %)
Magnesium20.66 mg(7 %)
Iron3.97 mg(26 %)
Zinc1.04 mg(13 %)
Saturated fatty acids14.4 g
Cholesterol24.14 mg
Author of this recipe:
How healthy are the main ingredients?
Arugulagarlic

Ingredients

for
4
Ingredients
¾ cup
2 cups
2 cloves
garlic (halved)
1 cup
cup
14 ounces

Preparation steps

1.
Toast the pine nuts in a pan without fat until they turn golden brown. Put 2 tbsp of pine nuts and a few leaves of rocket to one side, and purée the remaining rocket and pine nuts together with the garlic and 80 g parmesan. Gradually add the olive oil to form a smooth paste. Season to taste with salt and ground black pepper.
2.
Cook the tagliatelle in boiling salted water until al dente. Drain and immediately stir through 2/3 of the pesto. Arrange on plates and spoon the remaining pesto over the top. Sprinkle with the remaining parmesan and pine nuts and serve garnished with a little rocket.