Pasta Ears with Arugula Pesto

and garlic kidney beans
5
Average: 5 (1 vote)
(1 vote)
Pasta Ears with Arugula Pesto
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 12 h. 35 min.
Ready in
Calories:
1174
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)
Calorie1,174 kcal(56 %)
Protein35.72 g(36 %)
Fat35.85 g(31 %)
Carbohydrates179.18 g(119 %)
Sugar added0 g(0 %)
Roughage5.36 g(18 %)
Vitamin A813.66 mg(101,708 %)
Vitamin D0.01 μg(0 %)
Vitamin E1.75 mg(15 %)
Vitamin B₁2.26 mg(226 %)
Vitamin B₂1.24 mg(113 %)
Niacin14.4 mg(120 %)
Vitamin B₆0.24 mg(17 %)
Folate705.2 μg(235 %)
Pantothenic acid0.19 mg(3 %)
Biotin0.08 μg(0 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C25.02 mg(26 %)
Potassium681.62 mg(17 %)
Calcium133 mg(13 %)
Magnesium90.02 mg(30 %)
Iron10.88 mg(73 %)
Iodine1.7 μg(1 %)
Zinc1 mg(13 %)
Saturated fatty acids4.77 g
Cholesterol1.51 mg
Author of this recipe:

Ingredients

for
4
Ingredients
8 cups
Orecchiette pasta (or similar shaped pasta)
1 cup
0.333 cup
0.333 cup
1 bunch
2 tablespoons
1 tablespoon
freshly grated Parmesan cheese
1 cup
½ cup
1 clove
How healthy are the main ingredients?
ArugulaSpinacholive oilgarlicsalt

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.