Pasta with Nasturtium Pesto
Pasta with Nasturtium Pesto - Pasta happiness with green power pesto
Healthy, because
Even smarter
Nutritional values
Nasturtium contains glucosinolates, which our body converts into mustard oils. They are an effective protection against pathogens that cause disease. Macadamia nuts are among the types of nuts that have been proven to have a preventive effect against colon cancer. During their digestion, substances are released that increase the activity of protective enzymes in the cells.
If you can't get nasturtium, you can use other herbs instead, such as basil or arugula.
(Percentage of daily recommendation)
| Calorie | 589 cal. | (28 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 72 μg | (120 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 607 mg | (15 %) | ||
| Calcium | 261 mg | (26 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 2 handfuls Nasturtium leaf
- 1 ¾ ozs Macadamia Nuts
- 1 ¾ ozs pecorino romano
- 8 Tbsps olive oil
- salt
- peppers
- 24 ozs Whole Grain Pasta (e.g. Trofi, Spirelli)
- 14 ozs Green beans (fresh or frozen, thawed)
- Chili powder
Preparation steps
For the pesto, peel and coarsely chop the garlic. Wash nasturtium and shake dry; set aside a few leaves for garnish. Chop nuts. Grate pecorino.
Finely blend the garlic, nasturtium leaves (except garnish), pecorino and 4 tablespoons of oil, slowly adding the remaining oil and blending until you have a creamy pesto. Season the pesto with salt and pepper.
Cook pasta according to package directions in plenty of boiling salted water until al dente. Then drain in a colander and let drain. Clean the beans, wash and cook in boiling salted water for 7 minutes. Rinse, drain and leave to drain.
Mix pasta with beans and pesto and season with salt, pepper and chili powder. Arrange on plates and garnish with nasturtium leaves set aside.
