Pasta with Walnuts and Pecorino Cheese
(Percentage of daily recommendation)
| Calorie | 824 cal. | (39 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 31.4 μg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 485 mg | (12 %) | ||
| Calcium | 356 mg | (36 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 3 g |
Preparation steps
Rinse the parsley, pat dry, and finely chop the leaves. Shave half of the cheese, and finely grate the rest. Coarsely chop the walnuts. Rinse the lemon in hot water, and pat dry. Remove the zest, making sure not to remove any of the bitter white pith. Cut the zest into thin strips. Squeeze the juice from the lemon. Peel and finely dice the garlic.
Cook the pasta in boiling salted water until al dente. Toast the walnuts in a large pan until fragrant and lightly browned. Remove the nuts from the pan. Add the butter and the oil to the pan. Sauté the garlic over low heat for 2-3 minutes. Add the drained pasta, the nuts, lemon juice, lemon zest, grated pecorino, and half of the parsley to the pan and toss to combine. Season to taste with salt and pepper.
Arrange the pasta on plates, top with the shaved pecorino and remaining parsley, and serve.