Pasta Salad with Arugula, Walnuts and Blue Cheese
Healthy, because
Even smarter
Nutritional values
With a proud 62 milligrams of vitamin C per 100 grams, rocket salad plays in the top league as a boost for the immune system. The vitamin is also important for building up connective tissue, bones and teeth: the fresher the leaves, the higher the vitamin content!
Instead of olive oil, try walnut oil. Aromatic walnut oil is particularly rich in omega-3 fatty acids, which inhibit inflammation, prevent arterial congestion and strengthen our memory and concentration.
(Percentage of daily recommendation)
| Calorie | 880 cal. | (42 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 14.7 mg | (123 %) | ||
| Vitamin K | 116.5 μg | (194 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 19.9 μg | (44 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 615 mg | (15 %) | ||
| Calcium | 336 mg | (34 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 350 grams Penne
- salt
- 2 bunches Arugula (each about 80 g)
- ½ bunch Chives
- 200 grams peeled Walnut
- 4 Tbsps olive oil
- 2 Tbsps white balsamic vinegar
- freshly ground peppers
- 150 grams Blue cheese (piece, such as Gorgonzola)
Preparation steps
Cook the pasta in boiling salted water until al dente. Rinse, trim, and dry the arugula. Rinse and dry the chives, then thinly slice. Toast the nuts in a dry pan, remove from the pan, and set aside.
Drain the pasta, then rinse under cold water. Drain well and mix with the arugula, nuts, oil, and vinegar. Season to taste with salt and pepper, then divide onto plates.
Thinly slice the cheese and crumble. Top the salad with the crumbles, and garnish with the chopped chives.
