Rigatoni with Green Pesto and Bell Pepper

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Rigatoni with Green Pesto and Bell Pepper
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
718
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie718 cal.(34 %)
Protein21.78 g(22 %)
Fat41.27 g(36 %)
Carbohydrates70.84 g(47 %)
Sugar added0 g(0 %)
Roughage2.21 g(7 %)
Vitamin A212.92 mg(26,615 %)
Vitamin D0 μg(0 %)
Vitamin E3.2 mg(27 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.17 mg(15 %)
Niacin1.32 mg(11 %)
Vitamin B₆0.12 mg(9 %)
Folate23.9 μg(8 %)
Pantothenic acid0.12 mg(2 %)
Biotin8 μg(18 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C33.89 mg(36 %)
Potassium540.88 mg(14 %)
Calcium233.12 mg(23 %)
Magnesium45.59 mg(15 %)
Iron3.97 mg(26 %)
Iodine0.3 μg(0 %)
Zinc0.59 mg(7 %)
Saturated fatty acids9.39 g
Cholesterol28.54 mg

Ingredients

for
4
Ingredients
350 grams Rigatoni
50 grams blanched almonds
10 Basil
25 grams smooth parsley
2 garlic cloves
salt
100 grams grated pecorino romano
100 milliliters olive oil
1 Red Bell pepper
2 Tbsps grated pecorino romano (for garnish)

Preparation steps

1.

Toast almonds in a dry pan. Rinse herbs and shake dry. Peel garlic and chop with an immersion blender along with the herbs, almonds, pecorino and salt to taste. Gradually add the olive oil in a thin stream while blending.

2.

Rinse bell pepper, trim, cut in half, remove seeds, remove ribs and cut into strips. Cook the rigatoni in plenty of boiling salted water until al dente. After cooking rigatoni for 5 minutes, add the bell pepper strips and continue to cook. Remove about 4 tablespoons pasta cooking water and stir into the pesto, then drain rigatoni with pepper strips. Place rigatoni and bell pepper strips on plates, spread some pesto on top and serve garnished with a little pecorino.