Pasta with Ham, Peas, Celery and Walnuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 800 cal. | (38 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 35.2 μg | (59 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 795 mg | (20 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 17.8 g | |||
| Uric acid | 195 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 7 g |
Ingredients
Preparation steps
Cook the pasta in boiling salted water until al dente. Rinse under cold water until cool then drain.
Rinse the celery, trim, peel and cut into slices. Mix with the peas then blanch in boiling salted water for 2 minutes. Drain, rinse under cold water then drain again.
Chop the ham. Peel the onion and chop finely. Melt the butter in a large frying pan, sweat the onion until soft. Add the pasta, vegetables and ham and toss to combine. Add the cream and milk and season with salt, pepper and freshly ground nutmeg. Halve the walnuts and toast in a dry frying pan until golden brown and fragrant. Rinse the lemon in hot water, pat dry and finely grate the zest.
Spoon the noodles onto warmed serving plates, sprinkle with the walnuts, dill and lemon zest.
