Pesto and Parmesan Linguine
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
544
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 325 mg | (8 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 3 cloves garlic cloves (chopped)
- 1 cup fresh Basil (firmly packed; plus extra leaves for garnish)
- ¼ tsp salt
- freshly ground Black pepper
- ¼ cup olive oil
- ¼ cup Pine nuts (or walnuts)
- ¼ cup Parmesan (freshly grated; plus extra for garnish)
- 2 Tbsps butter (softened at room temperature)
- 4 ozs Linguine
- 1 handful fresh Basil
Preparation steps
1.
Combine the garlic, basil, salt, pepper, olive oil and nuts in a food processor and blend until smooth, stopping once or twice to scrape the sides of the container with a rubber spatula.
2.
When mixed thoroughly, pour the basil mixture into a small bowl. Add the grated cheese and butter, and mix by hand with a rubber spatula until the butter and cheese are fully incorporated. Set the pesto aside.
3.
Cook the linguine in a large pot of boiling salted water according to the package instructions. Drain the pasta, reserving 1 tablespoon of the water to add to the pesto.
4.
Return the linguine to the pot. Toss half of the pesto and pasta together. Divide between two plates. Garnish with remaining pesto, fresh basil leaves and Parmesan cheese. Serve immediately.
