Pasta with Avocado Pesto
Pasta with Avocado Pesto - Pesto with a difference -- with creamy avocado.
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 625 kcal | (30 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Roughage | 9.4 g | (31 %) | ||
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 788 mg | (20 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 6 mg |
Preparation steps
Cook the pasta in boiling salted water according to the package directions until al dente.
Halve the avocados, remove the pit and carefully separate the flesh from the shell. Cut the avocados into small cubes and mix with the lime juice.
For the pesto: Rinse the mint and parsley, shake dry, pluck the leaves and finely chop. Puree together half of the avocado cubes with the mint and parsley. Mix in the oil. Grate the Parmesan, add to the pureed mixture and season with salt.
Rinse the chile pepper, trim and cut into thin long strips.
Drain the pasta well, and mix with the remaining avocado cubes and the pesto. Arrange the pasta on 4 plates, season with pepper and garnish with the chile strips. Serve immediately.
