Pasta with Tomatoes, Shrimp and Pesto

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Pasta with Tomatoes, Shrimp and Pesto
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
1031
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,031 kcal(49 %)
Protein52.18 g(53 %)
Fat54.65 g(47 %)
Carbohydrates85.99 g(57 %)
Sugar added0 g(0 %)
Roughage3.74 g(12 %)
Vitamin A203.68 mg(25,460 %)
Vitamin D0.16 μg(1 %)
Vitamin E4.44 mg(37 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.13 mg(12 %)
Niacin14.72 mg(123 %)
Vitamin B₆0.51 mg(36 %)
Folate68.13 μg(23 %)
Pantothenic acid1.04 mg(17 %)
Biotin3 μg(7 %)
Vitamin B₁₂2.18 μg(73 %)
Vitamin C11.66 mg(12 %)
Potassium971.52 mg(24 %)
Calcium262.45 mg(26 %)
Magnesium105.45 mg(35 %)
Iron4.99 mg(33 %)
Zinc3.14 mg(39 %)
Saturated fatty acids8.18 g
Cholesterol270.4 mg

Ingredients

for
4
For the pesto
1 handful
2
2
Anchovies (from a jar)
100 grams
mixed Nuts (such as walnuts, hazelnuts, pecans)
120 milliliters
3 tablespoons
freshly grated Parmesan
fresh cracked Pepper
1 splash
also
400 grams
300 grams
500 grams
ready to cook (peeled and deveined) King prawn
4 tablespoons
roasted Pine nuts

Preparation steps

1.

For the pesto, rinse the basil, shake dry and remove leaves. Hold some aside for garnish. Peel garlic and puree with the remaining basil, anchovies and nuts in a blender. Gradually incorporate oil until pesto becomes thick. Add parmesan, mix, and season with pepper and a dash of lemon.

2.

Cook the pasta in boiling salted water until al dente.

3.

Rinse and halve the tomatoes. Rinse shrimp, pat dry and cook in a hot pan with 2 tablespoons of oil for 2-3 minutes. Add tomatoes and drained pasta, season to taste and spoon onto a plate to serve. Drizzle with pesto and sprinkle with pine nuts, basil leaves and freshly grated parmesan.

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