Basil Pesto Pasta
Healthy, because
Even smarter
Nutritional values
The basil in the pesto supports the digestion with essential oils and tanning agents and supplies carotenoids, which can protect the body cells from damage and as a precursor of vitamin A can improve vision.
For a higher fibre content, you can replace spelt noodles with wholemeal noodles of any kind. Grilled vegetables such as eggplant and red peppers go well with pesto pasta.
(Percentage of daily recommendation)
| Calorie | 649 cal. | (31 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 6.9 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 369 mg | (9 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 1 g |
Ingredients
Preparation steps
Cook the pasta according to package directions in plenty of salted water until al dente.
To make the pesto: Peel the garlic. Rinse the basil and shake dry. Set aside a few leaves for garnish. Combine the remaining basil, garlic, olive oil, pine nuts and parmesan cheese with an immersion blender or with a mortar and pestle.
Drain the pasta and combine with the pesto. Serve in deep plates and garnish with basil leaves.
