Pasta with Walnut and Sun-dried Tomato Pesto
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
532
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 532 cal. | (25 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| 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 | 5.2 mg | (43 %) | ||
| Vitamin K | 32.3 μg | (54 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 569 mg | (14 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Rigatoni
- 100 grams sun-dried tomatoes (in oil)
- 6 pickled garlic cloves (in oil)
- 8 whole Walnut
- 30 grams shelled Pistachio
- 1 Tbsp Pumpkin seed oil
- 2 Tbsps sunflower oil
- 3 Tbsps pecorino romano (grated)
- 30 grams Arugula (fresh)
- salt
- peppers
How healthy are the main ingredients?
Pistachiopecorino romanoArugulaPumpkin seed oilgarlic cloveWalnutPreparation steps
1.
Cook pasta in plenty of salted water until al dente, according to package instructions. Drain sun-dried tomatoes, reserving oil. Shell walnuts and finely chop. Finely chop pistachios. In a pan, heat tomatoes, garlic, walnuts and pistachios. Stir in pumpkin seed oil, 2 tablespoons sunflower oil and grated pecorino. Add one ladleful of pasta water. Season with salt and pepper. Rinse and finely chop arugula. Mix with sauce, and season with reserved sun-dried tomato oil.
2.
Drain pasta, mix with pesto, and season to taste. Serve immediately.
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