Bow-tie Pasta with Fava Beans
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(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
1816
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,816 cal. | (86 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 357 g | (238 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 30 g | (100 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 231 μg | (77 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 111 mg | (117 %) | ||
| Potassium | 1,540 mg | (39 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 323 mg | (108 %) | ||
| Iron | 10 mg | (67 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 347 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the bean paste
- 2 cups Broad bean (shelled)
- 1 Tbsp extra virgin olive oil
- 1 clove garlic cloves (mashed)
- 1 Tbsp Basil
- 1 Tbsp lemon juice
- For the pasta
- 8 cups Farfalle
- 1 small Red pepper (thinly sliced)
- 1 Tbsp small Basil
- salt
- freshly ground Black pepper
Preparation steps
1.
For the bean paste: Cook the broad beans in a large saucepan of salted, boiling water for 2 minutes. Drain well and refresh immediately in iced water.
2.
Tip most of the beans (keeping 2 tbsp for a garnish) into a food processor or blender and add the extra-virgin olive oil, garlic, basil leaves, and lemon juice. Pulse until a paste comes together, adding hot water if needed. Season to taste and set to one side.
3.
For the pasta: Cook the farfalle in a large saucepan of salted, boiling water until 'al dente; ' 8 - 10 minutes.
4.
Drain well and toss immediately with some of the bean paste. Spoon into bowls and top with the reserved beans, some red pepper, and some basil leaves.
5.
Serve with the remaining bean paste on the side.
