Almond Pesto Pasta with Pears
Almond Pesto Pasta with Pears - Sweet and savory pasta composition
Healthy, because
Even smarter
Nutritional values
Anyone who frequently has problems with their stomach should turn to pears. The fruit, which is low in fruit acid, is easy to digest and gets the intestines moving thanks to the fiber pectin.
It is precisely their bear-strong ingredients that make nut fruits somewhat sensitive. Because they contain many unsaturated fatty acids, they go rancid easily. They are also susceptible to mold (aflatoxins). If the nuts or kernels smell musty, they belong in the (organic) waste. This can be avoided by optimal storage: Store nuts, seeds and kernels tightly closed in a dry, dark and cool place. Ground or chopped varieties should be consumed quickly, as they spoil even faster.
(Percentage of daily recommendation)
| Calorie | 832 cal. | (40 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.8 g | (73 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 40.5 μg | (68 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 807 mg | (20 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 198 mg | (66 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 3 ¼ ozs almonds
- 2 ¼ ozs Pecan
- 2 garlic cloves
- 2 handfuls Watercress (or parsley )
- salt
- peppers
- 4 ozs olive oil
- 8 ozs Fava bean (frozen, thawed)
- 2 Pear
- 22 ozs Spelt- whole-grain penne pasta
- 1 oz pecorino romano
Kitchen utensils
Preparation steps
For the pesto: Toast almonds and pecans in a hot pan without fat over medium heat for 3 minutes. Remove from heat and let cool for 5 minutes.
Meanwhile, peel and chop the garlic. Wash watercress, set aside half, put the other half in a blender with nuts, garlic, salt, and pepper, and blend with 3.5 ounces olive oil to pesto and pour into a small bowl.
Cook fava beans in boiling salted water for 3-4 minutes. Drain, rinse with cold water, drain and remove the skins if needed. Wash pears, cut lengthwise into eighths, and remove seeds. Heat the remaining oil in a frying pan. Sauté pears in it for 4 minutes over medium heat. Then set aside.
Cook pasta according to package directions in plenty of boiling salted water until al dente. Drain in a colander and mix in the pot with 2⁄3 of the pesto.
Arrange pasta on a large baking sheet or platter. Arrange the cress and beans in between and add the pear wedges. Slice the pecorino cheese, sprinkle over the top and serve sprinkled with pepper.
