Pistachio Pesto Fettuccine
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
621
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 621 cal. | (30 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 45.3 μg | (76 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 532 mg | (13 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 ⅓ cups shelled Pistachio (finely chopped)
- 3 cloves garlic cloves (peeled)
- 1 bunch fresh parsley
- 1 sprig fresh rosemary
- cold-pressed olive oil
- salt
- freshly ground Black pepper
- 16 ozs Fettuccine
- Parmesan freshly grated (to serve)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Small bowl, 1 Small pot, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Bowl, 1 Skillet, 1 deep bowl, 1 Milk frother, 1 Tablespoon, 1 Teaspoon, 1 Whisk
Preparation steps
1.
Wash the parsley, shake dry, remove the stalks and roughly chop the leaves. Pluck off 1/2 tablespoon rosemary leaves. Mix the garlic, parsley and rosemary leaves with 10-12 tablespoons olive oil and puree with a hand blender. Add the pistachios, salt and a generous amount of pepper.
2.
Cook the fettuccine in a large pot of salted boiling water until al dente; drain well, reserving 1/2 cup of the cooking liquid. Mix the fettuccine with the pesto and the reserved cooking liquid.
3.
Arrange on plates and garnish with remaining rosemary leaves. Sprinkle with grated cheese and serve immediately.
