Watercress Pasta with Walnuts
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
623
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 623 cal. | (30 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 101.1 μg | (169 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 21.3 μg | (47 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 426 mg | (11 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Watercress
- salt
- 400 grams Pastry flour
- 4 eggs
- 1 Tbsp olive oil
- Pastry flour (for work surface)
- 60 grams chopped Walnut
- 2 Tbsps butter
- freshly ground peppers
Preparation steps
1.
Rinse cress and blanch in boiling salted water. Squeeze and chop finely.
2.
Combine flour, eggs, oil and 1 teaspoon of salt, knead into a smooth, pliable dough. Add some water or flour, if necessary. Shape dough into a ball and wrap in a plastic wrap, let stand for about 30 minutes.
3.
Divide dough into 3-4 pieces and knead each piece well, add cress to each dough roll. Roll out into thick rectangles, using pasta machine or a rolling pin. Cut into strips (about 5 mm wide) (approximately 1/5 inch) and dry on a floured surface.
4.
Cook pasta for about 5 minutes in boiling salted water.
5.
Toast nuts in a dry pan fry until fragrant. Add butter and drained pasta, toss well (if necessary, add a little pasta water). Season with salt and pepper and serve.
