Pappardelle with Vegetable Pesto Sauce

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Pappardelle with Vegetable Pesto Sauce
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
717
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie717 cal.(34 %)
Protein19.62 g(20 %)
Fat39.04 g(34 %)
Carbohydrates73.72 g(49 %)
Sugar added0 g(0 %)
Roughage2.68 g(9 %)
Vitamin A429.85 mg(53,731 %)
Vitamin D0.06 μg(0 %)
Vitamin E0.17 mg(1 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.45 mg(12 %)
Vitamin B₆0.13 mg(9 %)
Folate19.89 μg(7 %)
Pantothenic acid0.19 mg(3 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C12.65 mg(13 %)
Potassium377.29 mg(9 %)
Calcium189.37 mg(19 %)
Magnesium21.48 mg(7 %)
Iron3.24 mg(22 %)
Zinc0.6 mg(8 %)
Saturated fatty acids5.98 g
Cholesterol8.5 mg

Ingredients

for
4
For the pasta
350 grams Tagliatelle
1 large carrot
1 small Zucchini
salt
freshly ground peppers
40 grams chopped Walnut (for garnish)
For the pesto
2 bunches Basil
2 garlic cloves
50 grams Pine nuts
50 grams grated Parmesan
80 milliliters olive oil
salt
How healthy are the main ingredients?
Pine nutsParmesanWalnutBasilcarrotZucchini

Preparation steps

1.

For the pasta, peel carrot and rinse zucchini. Then slice carrot and zucchini lengthwise with a peeler or on vegetable slicers into thin slices, then into about 5 mm (approxmiately 1/5 inch) wide strips.

2.

Cook pasta in a pot of boiling salted water according to package directions until al dente, add vegetables to the pot 3 minutes before the end of the cooking time, mix and continue cooking. Drain and arrange on plates. Cover with pesto (directions below) and serve garnished with walnuts. 

3.

For the pesto, rinse basil, shake dry and pluck leaves from stems. Peel garlic and chop finely. Puree basil in a blender with garlic and pine nuts, then mix in Parmesan and gradually stir in olive oil.