Macaroni with Mascarpone, Hazelnuts and Pistachios

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Macaroni with Mascarpone, Hazelnuts and Pistachios
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Health Score:
6,1 / 10
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
956
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie956 kcal(46 %)
Protein23.97 g(24 %)
Fat61.15 g(53 %)
Carbohydrates83.24 g(55 %)
Sugar added0 g(0 %)
Roughage4.92 g(16 %)
Vitamin A188.18 mg(23,523 %)
Vitamin D0.17 μg(1 %)
Vitamin E6.74 mg(56 %)
Vitamin B₁1.03 mg(103 %)
Vitamin B₂0.38 mg(35 %)
Niacin7.44 mg(62 %)
Vitamin B₆0.31 mg(22 %)
Folate210.18 μg(70 %)
Pantothenic acid0.39 mg(7 %)
Biotin28.74 μg(64 %)
Vitamin B₁₂0.06 μg(2 %)
Vitamin C1.42 mg(1 %)
Potassium342.41 mg(9 %)
Calcium167.95 mg(17 %)
Magnesium69.67 mg(23 %)
Iron4.73 mg(32 %)
Iodine9.34 μg(5 %)
Zinc1.05 mg(13 %)
Saturated fatty acids18.52 g
Cholesterol79.41 mg

Ingredients

for
4
Ingredients
150 grams
250 grams
50 milliliters
1 teaspoon
400 grams
1 tablespoon
4 tablespoons
chopped Pistachios

Preparation steps

1.

Cut half of the hazelnuts in half and set aside. Chop the remaining hazelnuts. Toast all the hazelnuts in a dry skillet until golden brown, remove and transfer to a bowl. Stir in the mascarpone, milk and lemon juice, season with salt, pepper and nutmeg.

2.

Cook the macaroni according to package directions until al dente, drain well and toss with the mascarpone sauce.

3.

Divide the pasta among 4 plates, drizzle with olive oil and sprinkle each with 1 tablespoon of pistachios.