Pasta with Mascarpone
Nutritional values
(Percentage of daily recommendation)
| Calorie | 807 cal. | (38 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 577 mg | (14 %) | ||
| Calcium | 270 mg | (27 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 124 μg | (62 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 21.2 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 30 grams Pine nuts
- 30 grams Hazelnuts
- 1 organic Orange
- 60 grams black Olives (such as Kalamata)
- 250 grams Mascarpone
- 1 pinch cinnamon
- 1 pinch Vanilla sugar
- 1 pinch Nutmeg
- 350 grams Pasta shell
- coarse Sea salt
- 1 shallot
- 1 Tbsp olive oil
- 50 milliliters Chardonnay
- freshly ground Cardamom
- mild Chili powder
- 35 grams chopped Pistachio
- 40 grams pecorino romano
- freshly ground peppers
Preparation steps
Toast pine nuts and hazelnuts in a dry pan until fragrant. Remove from heat, let cool and then chop with a knife or mini food processor. Rinse orange with hot water, pat dry and finely grate zest. Squeeze juice from orange. Drain and chop olives.
In a small bowl, stir mascarpone with nuts and 1 teaspoon orange juice until smooth. Season with a pinch of cinnamon, vanilla sugar, and nutmeg. Transfer to the refrigerator.
Cook pasta in plenty of salted boiling water until al dente. Peel shallot and finely grate. In a pan, sauté shallot in hot olive oil. Add white wine and 1 tablespoon orange juice. Bring to a simmer and season with a little freshly ground cardamom, salt and a pinch of chili powder. Add olives. Drain pasta well and swirl with sauce in the pan. Divide pasta among plates and top each with a spoonful of mascarpone. Sprinkle with pistachios and orange zest. Shave pecorino over pasta, sprinkle with freshly ground pepper and serve.
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