Fettuccine with Peas, Broad Beans and Parmesan

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Fettuccine with Peas, Broad Beans and Parmesan
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
612
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie612 cal.(29 %)
Protein25 g(26 %)
Fat13 g(11 %)
Carbohydrates91 g(61 %)
Sugar added0 g(0 %)
Roughage11.9 g(40 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.6 mg(13 %)
Vitamin K28.6 μg(48 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin9.6 mg(80 %)
Vitamin B₆0.5 mg(36 %)
Folate144 μg(48 %)
Pantothenic acid1.1 mg(18 %)
Biotin8 μg(18 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C47 mg(49 %)
Potassium764 mg(19 %)
Calcium246 mg(25 %)
Magnesium116 mg(39 %)
Iron4.6 mg(31 %)
Iodine18 μg(9 %)
Zinc3.7 mg(46 %)
Saturated fatty acids3.5 g
Uric acid152 mg
Cholesterol8 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
250 grams Broad bean
250 grams green Peas
salt
1 bunch scallions
2 garlic cloves
1 red chili pepper
400 grams Fettuccine
olive oil
150 milliliters dry white wine
freshly ground peppers
4 Tbsps freshly grated Parmesan
How healthy are the main ingredients?
Parmesansaltgarlic cloveolive oil

Preparation steps

1.

Rinse beans and peas and blanch for about 8 minutes in boiling salted water. Drain. Pour into cold water and drain well.

2.

Rinse scallions, trim and cut into narrow rings. Remove garlic and finely chop.

3.

Rinse chile pepper, cut in half lengthwise, remove seeds and cut into thin strips.

4.

Cook pasta in boiling salted water until al dente.

5.

In a pan, heat 2 tablespoons of oil and sauté garlic with scallions. Add beans, peas and chile pepper strips. Sauté briefly and deglaze the saucepan with the white wine. Season with salt and pepper to taste. Drain pasta and add to bean mixture in the saucepan pan. Stir and season to taste. To serve, arrange pasta on plates and serve garnished with Parmesan.

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