Pasta with Sauce Made from Ham, Gorgonzola and Peas
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
669
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 669 cal. | (32 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 77.1 μg | (129 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 645 mg | (16 %) | ||
| Calcium | 353 mg | (35 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 194 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams green Peas (frozen)
- 1 bunch Arugula
- 200 grams cooked ham (slices)
- 1 garlic clove
- 400 grams Farfalle
- salt
- 200 grams Blue cheese
- 2 Tbsps olive oil
- freshly ground peppers
Preparation steps
1.
Thaw the peas. Rinse and trim the arugula, spin-dry and chop coarsely. Cut the ham into strips. Peel and squeeze the garlic through a press.
2.
Cook the pasta in boiling salted water until al dente. Remove the rind from the cheese and cut into small cubes.
3.
In a pan, heat the oil and saute the garlic briefly. Add the ham and the peas and cook for a few minutes.
4.
Drain the pasta and add to the pan with the arugula and cheese. Toss quickly, season with salt and pepper and serve in shallow bowls, sprinkled with freshly ground pepper.
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