Pasta with Walnuts and Figs
Healthy, because
Even smarter
Nutritional values
Walnuts contain a lot of polyunsaturated fatty acids, which can protect against deposits in the arteries.
If the pasta dough is prepared the day before, time can be saved in the actual preparation. The fresh dough will keep in the refrigerator for about 24 hours. It is important that it is well packed so that it does not dry out.
(Percentage of daily recommendation)
| Calorie | 655 cal. | (31 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 27 μg | (60 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 478 mg | (12 %) | ||
| Calcium | 209 mg | (21 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 184 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the pasta
- 7 ozs Pastry flour
- 7 Tbsps Semolina flour
- 3 eggs
- 2 Tbsps olive oil
- salt
- Pastry flour (for work surface)
- For the sauce
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 3 ozs dry white wine
- 3 ozs Vegetable broth
- 5 ozs Whipped cream
- 5 ozs Walnut
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 1 pinch chili peppers
- 3 Figs
- 4 Tbsps freshly grated Parmesan
Preparation steps
For the pasta, mix flour and semolina and form a pile on the work surface. Form a well in the middle and beat eggs into it. Add olive oil and a pinch of salt Add. Knead with hands into a smooth, elastic dough until no longer sticks to the work surface. Add more water or flour as needed for desired consistency. Wrap in plastic wrap and let rest for about 30 minutes in the refrigerator.
Roll out dough thinly on a floured work surface with a rolling pin (or pasta machine). Cut with a pastry wheel into approximately 1/2 inch wide strips, to create wavy noodles. Place noodles on slightly floured surface and let rest covered with a cloth.
For the sauce, peel onion and garlic and finely chop. Heat butter in a saucepan and saute onion and garlic until translucent. Add wine and deglaze pan. Add broth and simmer for about 5 minutes. Then add cream and 2 ounces walnuts and simmer for 2-3 minutes. Then puree. Add more broth if necessary, add remaining nuts and season with salt, pepper, nutmeg and chile pepper.
Cook pasta in boiling salted water for 2-3 minutes until al dente. Rinse figs, dry and cut into slices. Mix pasta with the sauce and the figs.
Serve immediately in deep plates and garnish with Parmesan.
