Pasta Salad with Peas and Pistachios

5
Average: 5 (1 vote)
(1 vote)
Pasta Salad with Peas and Pistachios
share Share
print
bookmark_border Copy URL
Health Score:
6,4 / 10
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)
Calorie547 kcal(26 %)
Protein14.65 g(15 %)
Fat38.26 g(33 %)
Carbohydrates40.62 g(27 %)
Sugar added0 g(0 %)
Roughage4.98 g(17 %)
Vitamin A181.69 mg(22,711 %)
Vitamin D0.03 μg(0 %)
Vitamin E0.36 mg(3 %)
Vitamin B₁0.53 mg(53 %)
Vitamin B₂0.28 mg(25 %)
Niacin4.99 mg(42 %)
Vitamin B₆0.31 mg(22 %)
Folate116.44 μg(39 %)
Pantothenic acid0.41 mg(7 %)
Biotin0.3 μg(1 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C8.67 mg(9 %)
Potassium270.09 mg(7 %)
Calcium121.91 mg(12 %)
Magnesium54.19 mg(18 %)
Iron2.97 mg(20 %)
Iodine1.5 μg(1 %)
Zinc1.61 mg(20 %)
Saturated fatty acids5.9 g
Cholesterol37.53 mg

Ingredients

for
4
Ingredients
400 grams
Pasta (such as Creste di Gallo)
300 grams
green Peas (frozen)
2
60 grams
unsalted, blanched Pistachios
120 milliliters
3 tablespoons
freshly grated Parmesan
½ teaspoon
freshly ground Pepper

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.