Tagliatelle with Mushrooms and Ham
(Percentage of daily recommendation)
| Calorie | 1,106 cal. | (53 %) | ||
| Protein | 37.8 g | (39 %) | ||
| Fat | 68.26 g | (59 %) | ||
| Carbohydrates | 91.29 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.17 g | (14 %) |
| Vitamin A | 240.86 mg | (30,108 %) | ||
| Vitamin D | 0.52 μg | (3 %) | ||
| Vitamin E | 0.63 mg | (5 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.24 mg | (22 %) | ||
| Niacin | 7.92 mg | (66 %) | ||
| Vitamin B₆ | 0.38 mg | (27 %) | ||
| Folate | 33.92 μg | (11 %) | ||
| Pantothenic acid | 0.79 mg | (13 %) | ||
| Biotin | 3.31 μg | (7 %) | ||
| Vitamin B₁₂ | 0.55 μg | (18 %) | ||
| Vitamin C | 18.19 mg | (19 %) | ||
| Potassium | 679.79 mg | (17 %) | ||
| Calcium | 373.59 mg | (37 %) | ||
| Magnesium | 47.63 mg | (16 %) | ||
| Iron | 4.91 mg | (33 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.97 mg | (25 %) | ||
| Saturated fatty acids | 11.68 g | |||
| Cholesterol | 48.5 mg |
Ingredients
- Ingredients
- 60 grams Pine nuts
- 100 grams Basil
- 2 garlic cloves
- Sea salt
- 100 grams freshly grated Parmesan (or Pecorino)
- 200 milliliters olive oil
- 300 grams Wild mushroom (such as chanterelle, boletus, brown caps)
- 400 grams Tagliatelle
- 200 grams Cherry tomatoes
- 1 onion
- 200 grams cooked ham
- freshly ground peppers
Preparation steps
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.
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.
Thoroughly clean the mushrooms. Halve the large mushrooms, if necessary.
Cook the tagliatelle in boiling salted water until al dente.
Rinse and halve the tomatoes. Peel and finely dice the onion. Cut the ham into strips.
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.