Linguine with Pesto
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
604
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 604 cal. | (29 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 59.6 μg | (99 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 355 mg | (9 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ bunch Basil
- 1 bunch Arugula (about 75 g)
- 50 grams pecorino romano (freshly grated)
- 30 grams Pine nuts
- 1 garlic clove
- 7 Tbsps olive oil
- salt
- freshly ground peppers
- 400 grams Linguine (or spaghetti)
Preparation steps
1.
Rinse the basil and arugula, then pat dry. Set aside half of the arugula. Finely chop the remaining arugula and the basil in a blender.
2.
Peel and coarsely chop the garlic.
3.
Add the pecorino cheese, pine nuts, garlic, and oil to the blender. Puree the mixture until a thick pesto has formed. Season to taste with salt and pepper.
4.
Cook the linguine in boiling salted water until al dente. Drain the linguine thoroughly, reserving 1/2 cup of the cooking water. Mix the cooking water with the pesto. Mix the linguine with the pesto, and toss to combine. Transfer the linguine to plates, top with the reserved arugula, and serve.
