Pasta with Pumpkin Seed Pesto
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
745
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 745 cal. | (35 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 382 mg | (10 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 handful parsley and Basil
- 2 garlic cloves
- 2 Tbsps lemon juice
- 3 Tbsps sunflower oil
- 3 Tbsps Pumpkin seed oil
- 50 grams Pumpkin seed
- 40 grams Ricotta cheese
- 40 grams pecorino romano
- Salt and freshly ground pepper
- 500 grams Pasta
- 2 Tbsps olive oil
- Basil (for garnish)
How healthy are the main ingredients?
PastaPumpkin seedRicotta cheesepecorino romanoPumpkin seed oilolive oilPreparation steps
1.
Rinse the herbs, shake dry and pluck the leaves. Peel the garlic and coarsely chop. Purée the herbs, garlic, lemon juice and oil.
2.
Cut the ricotta and pecorino into pieces. Add to the pesto along with the pumpkin seeds and purée. Season with salt and pepper.
3.
Meanwhile, cook the pasta in boiling salted water until al dente. Heat the olive oil in a large saucepan and fry the basil leaves for a few seconds.
4.
Drain the pasta and toss with the pesto. Serve garnished with crispy basil leaves.
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