Pasta with Asparagus and Gorgonzola
Pasta with Asparagus and Gorgonzola - Soul warmer guaranteed to fill you up!
Healthy, because
Even smarter
Nutritional values
Walnuts are an all-round talent. According to studies, the kernels improve learning ability and memory. Their B vitamins strengthen the nerves and the contained vitamin E makes us age healthier.
Outside the asparagus season, you can also turn the pasta with green asparagus and gorgonzola into a pasta with pumpkin and gorgonzola, or replace the pole vegetables with broccoli.
(Percentage of daily recommendation)
| Calorie | 825 cal. | (39 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 320.8 μg | (535 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 284 μg | (95 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,138 mg | (28 %) | ||
| Calcium | 439 mg | (44 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 22.2 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 28 ozs green Asparagus
- 4 ozs Baby spinach
- 3 scallions
- 6 ozs Gorgonzola
- salt
- 12 ozs Spelt Tagliatelle
- 4 Tbsps walnut kernels
- 1 Tbsp butter
- 62 ozs Whipped cream
- white peppers
Preparation steps
Wash and clean asparagus, peel lower third and cut stalks into pieces about 2 inches long. Sort spinach, wash and shake dry. Clean and wash spring onions, cut into rings and set aside 1/4 of them. Crumble or finely dice cheese.
In a pot, bring plenty of salted water to a boil. Cook pasta in it according to package instructions for 8-10 minutes until al dente, adding asparagus for the last 5 minutes. Then drain, reserving some of the cooking water, and drain the pasta and asparagus.
Meanwhile, toast walnuts in a pan without fat over medium heat for 2-3 minutes, remove. Add butter to pan. Sauté spring onion rings in it over medium heat for 2 minutes. Add cream and Gorgonzola, season with salt and pepper and simmer for 3 minutes, stirring, until cheese is melted and sauce is slightly thickened.
Stir in tagliatelle, asparagus, spinach and 2/3 of the walnuts and simmer for about 2 minutes, stirring in a little more cooking water if necessary. Season pasta with green asparagus and Gorgonzola with salt and pepper, divide onto plates and sprinkle with spring onion rings set aside and remaining walnuts.
