Pesto, Pancetta and Sun-Dried Tomato Pasta Salad
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 8 h. 37 min.
Ready in
Calories:
571
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 571 cal. | (27 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 26.9 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 393 mg | (10 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the Pesto
- 2 cups fresh Basil (packed and chopped)
- 0.333 cup Pine nuts
- ⅔ cup extra virgin olive oil
- ½ cup Parmesan (grated; plus extra to serve)
- 3 cloves garlic cloves (peeled and minced)
- Sea salt (to taste)
- freshly ground Black pepper (to taste)
- For the Pasta
- salt (to taste)
- 16 ozs Penne
- 2 Tbsps lemon juice
- 1 Tbsp good quality olive oil
- 2 cloves garlic cloves (peeled and minced)
- 4 ozs thinly sliced Pancetta (roughly chopped)
- ½ cup drained, oil-packed sun-dried tomatoes (cut into strips)
- 1 handful Arugula (for garnish)
Preparation
Kitchen utensils
1 Cutting board, 1 Measuring cups, 1 Immersion blender, 1 deep bowl, 1 Tablespoon, 1 Glass
Preparation steps
1.
Place chopped basil and pine nuts into a food processor. Add about 1/3 of the olive oil and puree until smooth. Stir in the remaining oil, grated cheese, garlic and season to taste with salt and pepper. Set aside.
2.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain pasta and mix well with pesto and lemon juice.
3.
Heat olive oil and garlic in a heavy-bottomed skillet, set over medium-low heat. Cook pancetta, stirring occasionally, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer pancetta to paper towels to drain.
4.
Add pancetta and sun-dried tomatoes to the pasta, gently tossing to incorporate. Chill in the refrigerator overnight.
5.
Divide among serving bowls, garnish with arugula and serve.
