Linguine with Pesto and Cherry Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 726 cal. | (35 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 65.4 μg | (109 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 525 mg | (13 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 500 grams Linguine
- salt
- 2 garlic cloves
- 2 sprigs Basil
- 2 handfuls Arugula
- 30 grams peeled almonds
- 9 Tbsps olive oil
- 30 grams Parmesan
- coarsely ground peppers
- 200 grams yellow and red Cherry tomatoes
- 1 chili pepper
Preparation steps
Cook the linguine in boiling salted water according to the package directions until al dente.
Peel the garlic. Rinse and dry the basil. Reserve some of the leaves for garnish. Rinse, trim, and dry the arugula. Puree with the basil, garlic, and almonds in a blender. Mix in 6 tablespoons of oil until a slightly creamy consistencry has been reached. Grate the parmesan and mix into the pesto. Season to taste with salt and pepper.
Rinse and halve the tomatoes if you'd like. You can also leave them whole. Rinse and halve the chili.
Drain the pasta in a colander. Heat 3 tablespoons of olive oil in a wide frying pan. Sauté the chili with the tomatoes over medium heat. Add the pasta and toss briefly. Remove the pan from the heat, and mix in the pesto. Garnish with the reserved basil and sprinkle with pepper.
