Seasonal Kitchen
Pasta with Wild Garlic Pesto
(2 votes)
(2 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
574
calories
Calories
Healthy, because
Even smarter
Nutritional values
The alliin contained in wild garlic is converted into allicin during chewing; this protects against vascular deposits and keeps heart and circulation healthy. The essential oils it also contains support the liver and digestion by stimulating the production of digestive juices.
Instead of hazelnut kernels, almond or walnut kernels also taste good with pasta with wild garlic pesto.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 574 cal. | (27 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 294 mg | (7 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs Tagliatelle
- salt
- 2 handfuls Wild garlic leaf (about 2 ounces)
- 3 ozs Hazelnuts
- 4 ozs olive oil
- freshly ground peppers
- 3 Tbsps freshly grated Parmesan
Preparation steps
1.
Cook pasta in boiling salted water until al dente.
2.
Rinse wild garlic, shake dry and chop coarsely. Combine with 1-2/3 ounces of hazelnuts in a blender, puree, and gradually add olive oil until pesto has a creamy consistency. Add Parmesan and season with salt and pepper. Combine drained pasta with pesto and serve sprinkled with remaining coarsely chopped hazelnuts.
