Classic Vegetarian Dish
Pappardelle with Pesto, Parmesan and Pine Nuts
(1 vote)
(1 vote)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
516
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 15.4 μg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 205 mg | (5 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 handful Basil
- 2 garlic cloves
- 3 Tbsps Pine nuts
- 2 Tbsps grated Parmesan
- 4 ozs olive oil
- 1 pinch salt
- 14 ozs wide Tagliatelle
- salt
- freshly ground peppers
- shaved Parmesan (for garnish)
Preparation steps
1.
Rinse and dry the basil, then remove the leaves from the stems. Peel and finely chop the garlic. Place the basil and pine nuts (minus 1 tablespoon) with the garlic in a blender. Chop finely then add the cheese, 1 pinch of salt, and some pepper. Gradually add the olive oil. Toast the reserved pine nuts in a dry pan.
2.
Cook the papparedelle in boiling salted water until al dente. Drain, and mix with the pesto. Serve on warmed plates garnished with the parmesan and toasted pine nuts.
