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Tagliatelle with Mushrooms and Ham

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Tagliatelle with Mushrooms and Ham
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
1106
calories
Calories
0
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Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,106 kcal(53 %)
Protein37.8 g(39 %)
Fat68.26 g(59 %)
Carbohydrates91.29 g(61 %)
Sugar added0 g(0 %)
Roughage4.17 g(14 %)
Vitamin A240.86 mg(30,108 %)
Vitamin D0.52 μg(3 %)
Vitamin E0.63 mg(5 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.24 mg(22 %)
Niacin7.92 mg(66 %)
Vitamin B₆0.38 mg(27 %)
Folate33.92 μg(11 %)
Pantothenic acid0.79 mg(13 %)
Biotin3.31 μg(7 %)
Vitamin B₁₂0.55 μg(18 %)
Vitamin C18.19 mg(19 %)
Potassium679.79 mg(17 %)
Calcium373.59 mg(37 %)
Magnesium47.63 mg(16 %)
Iron4.91 mg(33 %)
Iodine0.75 μg(0 %)
Zinc1.97 mg(25 %)
Saturated fatty acids11.68 g
Cholesterol48.5 mg
Author of this recipe:

Ingredients

for
4
Ingredients
60 grams
100 grams
2
100 grams
freshly grated Parmesan (or Pecorino)
200 milliliters
300 grams
Wild mushroom (such as chanterelle, boletus, brown caps)
400 grams
200 grams
1
200 grams
cooked Ham
freshly ground Pepper

Preparation steps

1.

For the pesto, toast the pine nuts slowly in a dry pan. Remove from the pan and let cool. Rinse and dry the basil, then remove the leaves. 

2.

Peel the garlic, and coarsely crush in a mortar with the pine nuts and a pinch of salt. Add the basil and parmesan, and crush in the mortar until combined. Gradually incorporate 150 ml (approximately 5 ounces) of the oil, until a thick pesto has formed. Season to taste with salt. 

3.

Thoroughly clean the mushrooms. Halve the large mushrooms, if necessary.

4.

Cook the tagliatelle in boiling salted water until al dente. 

5.

Rinse and halve the tomatoes. Peel and finely dice the onion. Cut the ham into strips. 

6.

Heat 1-2 tablespoons of oil in a pan. Add the mushrooms and sauté for 5 minutes, until the liquid the mushrooms release has evaporated. Add the onions and ham, and sauté an additional 3 minutes. Add the tomatoes to the pan and sauté briefly. Drain the tagliatelle, and add to the pan. Add 3-4 tablespoons of the pesto to the pan and toss until combined. Season to taste with salt and pepper, then transfer the pasta to plates. Add the remaining pesto to a small bowl. Serve the pasta with the remaining pesto.