Tagliatelle with Basil Pesto
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
894
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 894 cal. | (43 %) | ||
| Protein | 25.43 g | (26 %) | ||
| Fat | 53.04 g | (46 %) | ||
| Carbohydrates | 80.45 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.05 g | (7 %) |
more nutritional values
| Vitamin A | 165.1 mg | (20,638 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 0.23 mg | (2 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.27 mg | (19 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 16.23 μg | (5 %) | ||
| Pantothenic acid | 0.17 mg | (3 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 4.52 mg | (5 %) | ||
| Potassium | 323.96 mg | (8 %) | ||
| Calcium | 337.96 mg | (34 %) | ||
| Magnesium | 25.15 mg | (8 %) | ||
| Iron | 4.18 mg | (28 %) | ||
| Zinc | 0.89 mg | (11 %) | ||
| Saturated fatty acids | 9.39 g | |||
| Cholesterol | 17 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pasta and pesto
- 4 bunches Basil
- 3 garlic cloves
- 100 grams Pine nuts
- 50 grams grated Parmesan
- 100 milliliters olive oil
- 1 pinch salt
- 400 grams Tagliatelle
- salt
- 1 Tbsp olive oil
Preparation steps
1.
For the pasta and pesto, rinse basil, shake dry and pluck leaves from stems. Peel garlic and chop finely. Puree basil with garlic and pine nuts in a blender, then add Parmesan cheese, 1 pinch of salt and gradually stir in olive oil. (Pesto can be stored for a few weeks in an airtight container in the refrigerator.)
2.
Cook tagliatelle in a large pot with boiling salted water and a little olive oil, drain and serve immediately with the pesto.
3.
Serve garnished with Parmesan cheese (slice with a vegetable peeler) and basil.
