Homemade Pasta with Scallops and Asparagus
Homemade Pasta with Scallops and Asparagus - This pasta fits great in a refined menu.
Healthy, because
Even smarter
Nutritional values
Asparagus are packed with integral nutrients including vitamins, fiber and antioxidants. Combined with the scallops, which are high protein but low in fat, makes this recipe a filling and delicious springtime dinner.
If you don't have time to make your own pasta, you can always buy store-bought.
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 602 mg | (15 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 68 μg | (34 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 184 mg | |||
| Cholesterol | 174 mg |
Ingredients
- Ingredients
- 1 handful Chervil (About 1 oz)
- 4 stalks parsley
- 2 Tbsps olive oil
- 2 eggs
- salt
- 9 ozs Pastry flour
- 18 ozs white Asparagus
- 1 tsp sugar
- 1 tsp butter
- 7 fluid ozs dry white wine
- 5 fluid ozs Soy creamer
- Nutmeg
- 8 large Scallop (side muscle removed, ready to cook)
- 2 Tbsps sunflower oil
Preparation steps
For the noodles, rinse the chervil and parsley, pat dry, and remove the leaves. Save a few chervil leaves for garnish. Puree chervil and parsley with olive oil and eggs. Add 1 teaspoon salt, mix in the flour and a small amount of water, and knead to form a firm dough. Wrap in plastic and chill 20 for minutes.
Meanwhile, peel the bottom third of the asparagus, cut off the ends and cut into 1 1/4 inch long pieces. Place the asparagus in a pan of water with sugar, 1 teaspoon salt, and butter. Cover and simmer for 15 minutes over medium heat. Strain through a sieve, saving the resulting broth.
Combine approximately 3/4 cup of the asparagus broth and the wine in a pot. Boil to reduce by about half. Pour in the soy cream, season with salt and freshly ground nutmeg.
Roll out the dough thinly. Cut with a pastry wheel into squares approximately 4 inches in length. Cook in boiling salted water for 3-4 minutes, until al dente.
Meanwhile, rinse the scallops under cold water and pat dry. Heat oil in a pan and cook scallops over high heat for 2 minutes until browned on both sides. Season with salt.
Remove the noodles from water, drain and distribute in alternating layers with the asparagus pieces on 4 plates.
Mix the sauce until frothy and drizzle over the pasta. Place the scallops on top of the pasta and asparagus and garnish with chervil leaves.
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