Bean Pasta

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Bean Pasta
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
743
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie743 kcal(35 %)
Protein29.15 g(30 %)
Fat30.87 g(27 %)
Carbohydrates93.59 g(62 %)
Sugar added0 g(0 %)
Roughage2.63 g(9 %)
Vitamin A60.19 mg(7,524 %)
Vitamin D0.06 μg(0 %)
Vitamin E0.13 mg(1 %)
Vitamin B₁0.57 mg(57 %)
Vitamin B₂0.38 mg(35 %)
Niacin11.31 mg(94 %)
Vitamin B₆0.28 mg(20 %)
Folate127.45 μg(42 %)
Pantothenic acid0.84 mg(14 %)
Biotin0 μg(0 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C6.86 mg(7 %)
Potassium455.79 mg(11 %)
Calcium239.57 mg(24 %)
Magnesium172.74 mg(58 %)
Iron7.19 mg(48 %)
Zinc3.57 mg(45 %)
Saturated fatty acids5.7 g
Cholesterol8.5 mg

Ingredients

for
4
Ingredients
1 handful parsley
50 grams Pumpkin seed
50 grams Sunflower seed
50 grams grated Parmesan
50 milliliters olive oil
1 generous pinch lemon zest
salt
peppers
400 grams green Beans
2 sprigs Savory
400 grams Spaghetti
How healthy are the main ingredients?
parsleyPumpkin seedSunflower seedParmesanolive oilsalt

Preparation steps

1.

Rinse parsley, shake dry and pluck off leaves. Puree with half the pumpkin seeds and half the sunflower seeds. Place 2 tablespoons of Parmesan aside and add rest to parsley mixture along with olive oil until a smooth paste forms. Add a little water if needed. Add lemon zest and season with salt and pepper.

2.

Rinse beans, trim and cut into 4 cm (approximately 1 1/2 inch)  long pieces. Cook with savory about 8 minutes in salted boiling water until al dente. Drain.

3.

Cook spaghetti in salted boiling water until al dente. Drain and immediately mix with pesto. Add beans and transfer to plates. Sprinkle with remaining pumpkin and sunflower seeds and Parmesan to serve.