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Pasta Ears with Rocket Sauce

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Pasta Ears with Rocket Sauce
1174
calories
Calories
0
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easy
Difficulty
15 min.
Preparation
 • Ready in 12 h. 35 min.
Ready in
Nutritions
Fat35.85 g
Saturated Fat Acids4.77 g
Protein35.72 g
Roughage5.36 g
Sugar added0 g
Calorie1,174
1 serving contains
Calories1,174
Protein/g35.72
Fat/g35.85
Saturated fatty acids/g4.77
Carbohydrates/g179.18
Added sugar/g0
Roughage/g5.36
Cholesterol/mg1.51
Vitamin A/mg813.66
Vitamin D/μg0.01
Vitamin E/mg1.75
Vitamin B₁/mg2.26
Vitamin B₂/mg1.24
Niacin/mg14.4
Vitamin B₆/mg0.24
Folate/μg705.2
Pantothenic acid/mg0.19
Biotin/μg0.08
Vitamin B₁₂/μg0.03
Vitamin C/mg25.02
Potassium/mg681.62
Calcium/mg133
Magnesium/mg90.02
Iron/mg10.88
Iodine/μg1.7
Zinc/mg1

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
8 cups
1 cup
0.333 cup
0.333 cup
1 bunch
2 tablespoons
1 tablespoon
freshly grated Parmesan cheese
1 cup
½ cup
1 clove
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Preparation steps

Step 1/5
Soak the kidney beans overnight.
Step 2/5
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.
Step 3/5
Cook the orecchiette according to the package instructions until al dente.
Step 4/5
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.
Step 5/5
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.

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