Pasta with Pea and Chervil Pesto, Pancetta and Mint
Healthy, because
Even smarter
Nutritional values
This pasta is packed with protein from the pancetta, while the peas are a good source of vitamins C, E and zinc.
Serve this dish with whole wheat pasta for added fiber.
(Percentage of daily recommendation)
| Calorie | 685 cal. | (33 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 46.1 μg | (77 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 627 mg | (16 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 159 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 4 g |
Ingredients
Preparation steps
Blanch the peas in boiling salted water for 3 minutes. Shock in ice water and drain. Rinse the parsley, shake dry and coarsely chop the leaves. Purée the peas and pistachios. Add the oil, Parmesan, lemon zest and parsley and purée. Season with salt and pepper.
Cook the pasta in boiling salted water until al dente. Trim the snow peas and add for the last 2 minutes.
Fry the pancetta in a dry frying pan and drain on paper towels.
Drain the pasta and snow peas, return to the pan and mix with the pesto. Distribute among serving plates and serve with pancetta, mint and toasted bread, if desired.
