Beet Pappardelle with Goat Cheese
Beet pappardelle with goat cheese - Colorful pasta variant with plenty of spice
Healthy, because
Even smarter
Nutritional values
Hazelnuts provide plenty of valuable fats and thus ensure a high satiety factor. And vitamins A, D, E and K can only be utilized in conjunction with these fats.
You can vary the topping for the beet pappardelle to suit your taste: How about walnuts or almonds instead of hazelnuts? You can replace the goat cheese - if you like it even spicier - with Gorgonzola or Roquefort, for example.
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 16.9 μg | (28 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 724 mg | (18 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 238 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 5 ¼ ozs Beet juice
- 16 ½ ozs Whole Grain Spelt Flour
- 2 Tbsps Whole Grain Spelt Flour (to work)
- 4 ¼ ozs Semolina flour
- 2 Tbsps Semolina flour (to work)
- 4 eggs
- 4 Tbsps olive oil
- salt
- ½ bunch Sage
- 3 ozs hazelnut kernels
- 1 Orange
- 2 Tbsps butter
- peppers
- 2 ozs lamb's lettuce
- 1 Tbsp balsamic vinegar
- 6 ozs fresh goat cheese
Kitchen utensils
Preparation steps
Reduce beet juice in a saucepan to about 3.5 Tablespoons over medium heat, then leave to cool for about 5 minutes.
Then mix flour with semolina, heap on a work surface and make a well. Mix eggs with beet juice, add to the center with 2 tablespoons of oil and 1 teaspoon of salt and, using a fork, slowly mix the flour from the edge with the ingredients in the center. Then knead with hands for 5-10 minutes until a smooth dough and let rest for at least 1 hour.
Meanwhile, wash sage, shake dry and pluck leaves. Halve or coarsely chop hazelnuts and roast in a hot pan without fat over medium heat for 3 minutes. Peel orange, cut flesh into small pieces.
Sprinkle work surface with semolina and flour. Roll out dough in portions with a rolling pin or pasta machine very thin (about 1/16th inch thin), preferably rectangular. Then roll up and cut into wide ribbon noodles or process with an appropriate attachment of a pasta machine. Cook noodles in boiling salted water for 2-3 minutes. Drain the pasta and leave it to drain.
Heat butter and remaining oil in a large frying pan. Fry sage leaves in it for 2-3 minutes over medium heat. Toss in pasta, add nuts and season with salt and pepper.
Meanwhile, wash lamb's lettuce, shake dry and mix with orange pieces, add vinegar and season with salt and pepper. Arrange pasta on plates and spread goat cheese on top. Serve the salad with the beet pappardelle with goat cheese.
