Farfalle with Cod, Asparagus and Snow Peas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 651 cal. | (31 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 19.8 μg | (33 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 857 mg | (21 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 236 μg | (118 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 242 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 200 grams green Asparagus
- 150 grams Snow peas
- 400 grams Farfalle
- salt
- 1 shallot
- 1 Tbsp butter
- 1 tsp Pastry flour
- 1 organic lemon (juice and zest)
- 200 milliliters Whipped cream
- freshly ground peppers
- 400 grams Cod
- pink peppercorns (for garnish)
Preparation steps
For the sauce: Rinse the asparagus, drain thoroughly, trim woody ends, and thinly slice on a diagnonal. Rinse the snow peas, drain thoroughly, and trim and peel threads. Halve the snow peas on a diagonal.
For the farfalle: Cook the farfalle in a pot of boiling salted water until al dente.
For the sauce: Peel and finely chop the shallots. Heat the butter in a skillet. Add the shallots and cook until translucent. Stir in the flour, 4 tablespoons of the lemon juice and the cream, and simmer for 2 minutes. Season with salt and pepper to taste, and 1 teaspoon each of the lemon zest and lemon juice. Rinse the cod, pat dry and cut into cubes. Stir the cod into the sauce mixture along with the asparagus and snow peas, and simmer over low heat until cooked, about 5 minutes.
For serving: Drain the farfalle reserving some pasta water if desired. Add the farfalle to the sauce mixture and toss until thoroughly combined. Add pasta water if necessary to loosen the sauce and season with salt and pepper to taste. Divide the farfalle between plates and serve garnished with pink peppercorns.
