Pasta with Beans and Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 582 cal. | (28 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 46.8 μg | (78 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 181 μg | (60 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 702 mg | (18 %) | ||
| Calcium | 219 mg | (22 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 250 grams green Asparagus
- 200 grams fresh Broad bean
- 200 grams Peas
- salt
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 100 milliliters dry white wine
- 150 milliliters Vegetable broth
- 350 grams Tagliatelle
- 3 Tbsps Crème fraiche
- 80 grams grated Cheese (such as Emmentaler)
- ½ organic lemon (zest and juice)
- peppers
Preparation steps
Snap off woody ends from asparagus and peel bottom third of each stalk. Cut asparagus into 3-4 cm long (approximately 1 to 1 1/2-inch long) pieces. Rinse beans and peas and blanch in salted boiling water, 3-4 minutes. Rinse and let drain. (Remove skins from beans, as needed).
Peel and finely chop onion and garlic. In a frying pan, sauté onion and garlic in hot oil until translucent. Add asparagus and sauté briefly. Add wine and broth and simmer until asparagus is crisp-tender, about 10 minutes.
Cook pasta in salted boiling water until al dente.
Mix creme fraiche and half of the cheese with the peas and bean mixture. Cook until warmed through, but do not allow mixture to boil. Stir in lemon zest and season with salt, pepper and lemon juice. Add drained pasta and toss to combine. Serve sprinkled with remaining cheese.
