Green Pesto Pasta Salad
Green Pesto Pasta Salad - Perfect combination: Pasta and Crunchy Snow Peas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 553 mg | (14 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 150 grams Tarragon
- 2 garlic cloves
- 80 grams Pine nuts
- 1 pc Parmesan (50 grams)
- 9 Tbsps olive oil (90 ml)
- salt
- peppers
- 1 splash lemon juice
- 400 grams Penne
- 1 Zucchini (about 250 grams)
- 250 grams Snow peas
- 3 Tbsps White vinegar
Preparation steps
Rinse tarragon and shake dry. Peel garlic cloves and chop coarsely. Toast pine nuts in a dry pan until golden brown.
Prepare pesto. Combine 40 grams (approximately 1.5 ounces) of parmesan with 120 grams (approximately 4 ounces) of tarragon, garlic, 50 grams (approximately 1.5 ounces) of pine nuts and 2 tablespoons of olive oil. Process in a blender. Gradually add another 6 tablespoons of olive oil and grated parmesan cheese. Season with salt, pepper and lemon juice.
Cook pasta in plenty of salted water according to package instructions until al dente. Rinse with cold water and drain.
Rinse zucchini, cut in half lengthwise and cut into slices. Rinse and dry snow peas, cut diagonally into pieces.
Blanch snow peas in boiling salted water for 5 minutes. Rinse in cold water and drain.
Heat remaining oil in a pan, add snow peas, zucchini and pasta and saute for about 2 minutes. Add vinegar and season with salt and pepper.
Place pasta salad in a large bowl, drizzle with pesto and sprinkle with remaining pine nuts and tarragon. Top with remaining parmesan slices and serve.
