Pasta Salad with Peas and Pistachios
(2 votes)
(2 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
547
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 547 cal. | (26 %) | ||
| Protein | 14.65 g | (15 %) | ||
| Fat | 38.26 g | (33 %) | ||
| Carbohydrates | 40.62 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.98 g | (17 %) |
more nutritional values
| Vitamin A | 181.69 mg | (22,711 %) | ||
| Vitamin D | 0.03 μg | (0 %) | ||
| Vitamin E | 0.36 mg | (3 %) | ||
| Vitamin B₁ | 0.53 mg | (53 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 4.99 mg | (42 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 116.44 μg | (39 %) | ||
| Pantothenic acid | 0.41 mg | (7 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 0.22 μg | (7 %) | ||
| Vitamin C | 8.67 mg | (9 %) | ||
| Potassium | 270.09 mg | (7 %) | ||
| Calcium | 121.91 mg | (12 %) | ||
| Magnesium | 54.19 mg | (18 %) | ||
| Iron | 2.97 mg | (20 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 1.61 mg | (20 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Cholesterol | 37.53 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Pasta (such as Creste di Gallo)
- salt
- 300 grams green Peas (frozen)
- sugar
- 2 garlic cloves
- 60 grams unsalted, blanched Pistachio
- 120 milliliters olive oil
- 3 Tbsps freshly grated Parmesan
- ½ tsp lemon zest
- freshly ground peppers
Preparation steps
1.
Cook pasta in boiling salted water until al dente, drain, rinse in cold water and drain well. Thaw peas and blanch in boiling water with a pinch of salt and sugar for 3-4 minutes. Drain, rinse in cold water and drain well. Peel garlic and chop coarsely. Puree half of pistachio with half of peas and garlic in a blender. Gradually add oil and process to a smooth pesto. Add Parmesan and lemon zest and season with salt and pepper.
2.
Toss pasta with pesto, remaining peas and pistachios. Arrange in bowls and serve.
