Spaghetti with Basil Pesto

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Spaghetti with Basil Pesto
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
894
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie894 kcal(43 %)
Protein24.78 g(25 %)
Fat47.67 g(41 %)
Carbohydrates95.55 g(64 %)
Sugar added0 g(0 %)
Roughage1.88 g(6 %)
Vitamin A82.56 mg(10,320 %)
Vitamin D0.06 μg(0 %)
Vitamin E0.11 mg(1 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.44 mg(40 %)
Niacin11.95 mg(100 %)
Vitamin B₆0.36 mg(26 %)
Folate150.65 μg(50 %)
Pantothenic acid0.97 mg(16 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C2.61 mg(3 %)
Potassium449.41 mg(11 %)
Calcium202.44 mg(20 %)
Magnesium130.36 mg(43 %)
Iron6.09 mg(41 %)
Zinc3.21 mg(40 %)
Saturated fatty acids7.27 g
Cholesterol8.5 mg

Ingredients

for
4
Ingredients
2 bunches Basil
3 garlic cloves
100 grams Pine nuts
50 grams grated Parmesan
100 milliliters olive oil
1 pinch salt
500 grams Spaghetti
salt
freshly ground peppers
grated Parmesan
Basil
How healthy are the main ingredients?
Pine nutsParmesanBasilgarlic cloveolive oilsalt

Preparation steps

1.

Rinse and dry the basil, then remove the leaves from the stems. Peel and finely chop the garlic. Finely chop the basil in a blender with the garlic, and pine nuts. Add the cheese, 1 pinch of salt, and 1 pinch of pepper. Gradually mix in the olive oil (Covered with oil, the pesto will keep for a few weeks in the refrigerator).

2.

Cook the spaghetti in boiling salted water with a little olive oil until al dente. Pour into a large colander, and drain thoroughly.

3.

Roll the spaghetti with a large meat fork to form nests. Place the nests on warmed plates, and top with the pesto. Garnish with grated parmesan and basil leaves, and serve.