Spaghetti with Basil Pesto

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Spaghetti with Basil Pesto
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Health Score:
7,7 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
729
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie729 kcal(35 %)
Protein19.77 g(20 %)
Fat39.43 g(34 %)
Carbohydrates78.12 g(52 %)
Sugar added0 g(0 %)
Roughage2.13 g(7 %)
Vitamin A115.38 mg(14,423 %)
Vitamin D0.05 μg(0 %)
Vitamin E0.22 mg(2 %)
Vitamin B₁0.57 mg(57 %)
Vitamin B₂0.37 mg(34 %)
Niacin9.75 mg(81 %)
Vitamin B₆0.28 mg(20 %)
Folate134.5 μg(45 %)
Pantothenic acid0.79 mg(13 %)
Biotin0.53 μg(1 %)
Vitamin B₁₂0.12 μg(4 %)
Vitamin C13.02 mg(14 %)
Potassium412.85 mg(10 %)
Calcium185.75 mg(19 %)
Magnesium111 mg(37 %)
Iron5.09 mg(34 %)
Iodine0.3 μg(0 %)
Zinc2.65 mg(33 %)
Saturated fatty acids6.12 g
Cholesterol6.8 mg

Ingredients

for
4
Ingredients
60 grams Pine nuts
60 grams Basil
1 organic lemon (juiced and zested)
100 milliliters olive oil
40 grams freshly grated Parmesan
salt
peppers
400 grams Spaghetti
4 scallions
shaved Parmesan (for garnish)
How healthy are the main ingredients?
Pine nutsBasilParmesanlemonolive oilsalt

Preparation steps

1.

Toast the pine nuts until golden brown in a dry pan. Remove from the pan and let cool. Rinse the basil and pat dry. Remove the leaves from the stems and set some aside for garnish. 

2.

Puree the remaining basil with 1-2 tablespoons of lemon juice, half of the pine nuts, and 80 ml (approximately 3 ounces) of olive oil. Mix in the parmesan cheese and season to taste with salt and pepper. 

3.

Cook the spaghetti in boiling salted water until al dente. 

4.

Rinse and trim the scallions, then cut into 2-3 cm (approximately 3/4-1 inch) long pieces. Sauté the scallions in the remaining oil for 2-3 minutes, stirring constantly. Drain the spaghetti, reserving some of the cooking liquid. Add the spaghetti and lemon zest to the pan, and toss to combine. Mix in the pesto and stir to combine, adding a little of the pasta water if necessary. 

5.

Arrange the spaghetti on plates and sprinkle with the remaining pine nuts. Garnish with the reserved basil leave and parmesan cheese, and serve.