Spaghetti with Basil Pesto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 729 cal. | (35 %) | ||
| Protein | 19.77 g | (20 %) | ||
| Fat | 39.43 g | (34 %) | ||
| Carbohydrates | 78.12 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.13 g | (7 %) |
| Vitamin A | 115.38 mg | (14,423 %) | ||
| Vitamin D | 0.05 μg | (0 %) | ||
| Vitamin E | 0.22 mg | (2 %) | ||
| Vitamin B₁ | 0.57 mg | (57 %) | ||
| Vitamin B₂ | 0.37 mg | (34 %) | ||
| Niacin | 9.75 mg | (81 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 134.5 μg | (45 %) | ||
| Pantothenic acid | 0.79 mg | (13 %) | ||
| Biotin | 0.53 μg | (1 %) | ||
| Vitamin B₁₂ | 0.12 μg | (4 %) | ||
| Vitamin C | 13.02 mg | (14 %) | ||
| Potassium | 412.85 mg | (10 %) | ||
| Calcium | 185.75 mg | (19 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 5.09 mg | (34 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 2.65 mg | (33 %) | ||
| Saturated fatty acids | 6.12 g | |||
| Cholesterol | 6.8 mg |
Ingredients
Preparation steps
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.
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.
Cook the spaghetti in boiling salted water until al dente.
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.
Arrange the spaghetti on plates and sprinkle with the remaining pine nuts. Garnish with the reserved basil leave and parmesan cheese, and serve.
