Pesto Pasta with Broccoli

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Pesto Pasta with Broccoli
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
708
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie708 cal.(34 %)
Protein24 g(24 %)
Fat25 g(22 %)
Carbohydrates96 g(64 %)
Sugar added0 g(0 %)
Roughage11.1 g(37 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E3.3 mg(28 %)
Vitamin K257.5 μg(429 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin8.4 mg(70 %)
Vitamin B₆0.7 mg(50 %)
Folate109 μg(36 %)
Pantothenic acid2 mg(33 %)
Biotin4.2 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C131 mg(138 %)
Potassium739 mg(18 %)
Calcium140 mg(14 %)
Magnesium129 mg(43 %)
Iron4.5 mg(30 %)
Iodine20 μg(10 %)
Zinc3.2 mg(40 %)
Saturated fatty acids3.9 g
Uric acid181 mg
Cholesterol0 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
50 grams Cashews
1 garlic clove
1 handful cilantro
2 handfuls Basil
3 Tbsps sesame oil
4 Tbsps olive oil
1 splash lemon juice
salt
freshly ground peppers
1 Broccoli (500 g)
500 grams Pasta (such as Campanelle)
1 red chili pepper
How healthy are the main ingredients?
PastaCashewBasilolive oilsesame oilgarlic clove

Preparation steps

1.

Toast the cashews briefly in a hot pan then cool.

2.

Peel the garlic. Rinse the cilantro and basil, shake dry and puree with the garlic, cashews, sesame oil and 3 tablespoons of olive oil into a creamy pesto. Season with lemon juice, salt and pepper.

3.

Rinse, trim and cut the broccoli into individual florets. Cook the pasta in a large pot of salted water. Add the broccoli approximately 5 minutes before the end of cooking. The pasta and broccoli should both be al dente.

4.

Rinse the chile, cut lengthwise, remove seeds and chop. Fry the chile in a pan with the remaining olive oil.

5.

Drain the pasta and broccoli and add to the chili in the pan. Add the pesto and stir. Divide onto plates and serve hot.