Pasta Ears with Arugula Pesto

and garlic kidney beans
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Pasta Ears with Arugula Pesto
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 12 h. 35 min.
Ready in
Calories:
963
calories
Calories

Healthy, because

Even smarter

Nutritional values

Arugula is a nutrient-dense vegetable that is high in fiber and phytochemicals. With the pasta, pine nuts, cheese, and vegetables, this meal is full of protein, carbs, healthy fats, and nutrients. 

You can use any type of pasta you prefer, such as chickpea pasta, whole-wheat pasta, or gluten-free pasta. 

1 serving contains
(Percentage of daily recommendation)
Calorie963 cal.(46 %)
Protein34 g(35 %)
Fat22 g(19 %)
Carbohydrates152 g(101 %)
Sugar added0 g(0 %)
Roughage16.8 g(56 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E3.6 mg(30 %)
Vitamin K77.3 μg(129 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin10.6 mg(88 %)
Vitamin B₆0.4 mg(29 %)
Folate103 μg(34 %)
Pantothenic acid0.8 mg(13 %)
Biotin4.6 μg(10 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C15 mg(16 %)
Potassium861 mg(22 %)
Calcium148 mg(15 %)
Magnesium180 mg(60 %)
Iron5.8 mg(39 %)
Iodine6 μg(3 %)
Zinc4.4 mg(55 %)
Saturated fatty acids3.6 g
Uric acid167 mg
Cholesterol2 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
8 cups Orecchiette pasta (or similar shaped pasta)
1 cup dried Kidney beans
0.333 cup white wine
0.333 cup vegetable stock
1 bunch Arugula
2 Tbsps Pine nuts
1 Tbsp freshly grated Parmesan
1 cup Spinach
½ cup olive oil
1 clove garlic cloves
salt
peppers
How healthy are the main ingredients?
Kidney beansArugulaolive oilPine nutsSpinachParmesan

Preparation steps

1.
Soak the kidney beans overnight.
2.
Peel and finely chop the garlic. Heat 1 tablespoon oil and briefly sauté the garlic. Add the beans and stir in the white wine and stock and simmer for about 15 minutes, until the beans are cooked.
3.
Cook the orecchiette according to the package instructions until al dente.
4.
For the pesto, wash the arugula and pat dry. Chop roughly, removing any tough stalks, and puree with the pine nuts, Parmesan and a little oil. Continue processing, adding the oil in a thin stream, until the pesto is smooth and creamy. Season to taste with salt and pepper.
5.
Wash, sort and roughly chop the spinach and add to the beans. Add the pesto and drained pasta and toss to combine. Season to taste and serve.