Asparagus and Prosciutto Pasta Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 397 mg | (10 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 3 Tbsps Fruit Vinegar
- salt
- freshly ground pepper
- sugar
- 1 tsp grainy Mustard
- 6 Tbsps olive oil
- 500 grams White pepper
- 200 grams small Pasta (such as bowties)
- 1 bunch scallions
- 1 bunch Basil
- 100 grams Prosciutto
Preparation steps
For the marinade: Peel the garlic, finely chop and mix with the vinegar and mustard and season with salt, pepper and 1 pinch of sugar. Whisk in the oil.
For the asparagus: Trim the asparagus, rinse and cut into 5 cm (approximately 2-inch) long pieces. Cook in salted boiling water with a pinch of sugar for about 10 minutes.
Trim the scallions, cut into pieces and add to the asparagus for the last 2 minutes of the cooking time. Drain the asparagus and scallions.
Meanwhile, cook the pasta in the asparagus water until al dente then drain. Rinse the basil, shake dry and pluck the leaves. Toss the asparagus, scallions, pasta and basil together with the vinaigrette then let stand for about 1 hour.
Arrange the pasta salad on serving plates. Garnish with prosciutto and basil leaves.
