Basil Pasta
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Calories:
370
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 219 mg | (5 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 handfuls Basil (approx. 50 g | 1 cup leaves picked)
- 2 cloves garlic cloves (finely chopped)
- 3 Tbsps Pine nuts (toasted)
- ⅔ cup grated Parmesan
- ⅜ cup olive oil
- 14 ozs Tagliatelle
Product recommendation
Pesto keeps for several weeks if covered with a little olive oil and kept in a tightly closed jar in the fridge.
Preparation steps
1.
Process the basil, garlic and pine nuts in a blender. Add the cheese (reserving approx. 2 tbsp) and season with a pinch of salt and ground black pepper. Gradually add the olive oil and mix well.
2.
Cook the tagliatelle in plenty of salted boiling water until al dente. Drain in a sieve and return to the pan.
3.
Mix the pesto with the pasta, arrange on plates and serve, sprinkled with the remaining Parmesan.
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