Basil and Pancetta Pasta
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
1663
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,663 cal. | (79 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 228 g | (152 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.3 g | (58 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 884 mg | (22 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 206 mg | (69 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 20.9 g | |||
| Uric acid | 266 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 cups fresh Basil (packed and chopped; plus extra for garnish)
- 0.333 cup Pine nuts
- ⅔ cup extra virgin olive oil
- ½ cup Parmesan (grated)
- 3 cloves garlic cloves (pressed)
- kosher salt (or sea salt)
- freshly ground Black pepper (to taste)
- ½ Tbsp olive oil
- 1 onion (peeled and thinly sliced)
- 1 ½ cups Pancetta (cut into strips)
- 8 cups Penne
Preparation steps
1.
Place chopped basil and pine nuts into a food processor. Add about 1/3 of the olive oil and puree until smooth. Stir in the remaining oil, grated cheese, garlic and season to taste with salt and pepper.
2.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 9 minutes.
3.
In a skillet over medium-high heat, heat the olive oil; add the onions and pancetta; cook until the onions are soft and translucent, and the pancetta is lightly browned, about 8 minutes. Remove onions and pancetta from skillet using a slotted spoon and drain on paper towels.
4.
Drain pasta and mix well with pesto, onions and pancetta. Garnish with fresh basil leaves and grated Parmesan cheese, if desired. Divide between bowls and serve.
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