Pasta with Beet Pesto
Pasta with Beet Pesto - The colorful pasta delight is on the table in no time and brings many vitamins to the plate.
Healthy, because
Even smarter
Nutritional values
Parmesan cheese provides plenty of calcium, which is particularly important for bones, teeth and muscles. The beet tuber scores with vitamins A, C, B and folic acid.
Out of season, you can also prepare the pesto with pre-cooked beet and thus enjoy the pasta all year round.
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.2 g | (41 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 468 mg | (12 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 14 ozs beets
- 2 garlic cloves
- 30 ozs Whole Grain Pasta (e.g. tagliatelle, linguine)
- salt
- ½ oz Parmesan
- 2 Tbsps lemon juice
- 5 Tbsps Vegetable broth
- 1 Tbsp olive oil
- peppers
- 2 ½ ozs cilantro (1 handful)
- 2 tsps pink Pepper berries
Preparation steps
Peel beet with gloves and dice finely. Peel and chop the garlic.
Cook pasta in plenty of salted water according to package directions until al dente, about 12 minutes.
In the meantime, finely grate Parmesan cheese. Puree garlic with beet cubes, lemon juice, stock and Parmesan in a blender until slightly chunky. Mix oil into the pesto and season with salt and pepper. Wash the coriander, shake dry and pluck the leaves.
Drain pasta, arrange on plates and spread pesto on top. Sprinkle pasta with coarsely crushed pink pepper and coriander greens.
