Pasta with Peas, Pancetta and Mushroom
(1 vote)
(1 vote)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
787
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 787 cal. | (37 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 34.1 μg | (57 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 597 mg | (15 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Peas (frozen)
- 500 grams Farfalle
- salt
- 1 garlic clove
- 100 grams Pancetta (in slices)
- 2 Tbsps olive oil
- 100 grams fresh button Mushroom
- 3 eggs
- 5 Tbsps Whipped cream (at least 30% fat content)
- ½ bunch Chives
- freshly ground peppers
- freshly grated Parmesan (for garnish)
Preparation steps
1.
Thaw the peas. Cook the farfalle pasta in boiling salted water until al dente.
Cut the pancetta into strips. Peel the garlic and finely chop.
Heat oil in a pan and saute the pancetta in it with the garlic. Add the peas and saute briefly. Trim the mushrooms, cut into slices and add to the peas.
Beat the eggs with the cream.
2.
Rinse the chives, shake dry and cut into small rings. Drain the pasta, add into the pan and mix. Add the eggs-cream mixture with the chives to the pan, mix and season with salt and pepper.
Pour the pasta into preheated bowls and serve sprinkled with freshly grated Parmesan.
