Pasta with Fava Beans and Basil
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
449
calories
Calories
Healthy, because
Even smarter
Nutritional values
This beautiful summer salad is a great source of fiber and protein thanks to the fava beans and calcium and vitamin K from the basil.
Use whole wheat pasta instead of white pasta for added fiber.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 790 mg | (20 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 cloves garlic cloves
- 2 bunches Basil
- ½ cup Parmesan (finely grated)
- 0.333 cup Pine nuts
- ⅜ cup olive oil
- 14 ozs dried Tagliatelle
- ¾ cup Fava bean (frozen, thawed)
Preparation steps
1.
In a mixer, blend the garlic, basil leaves, parmesan and pine nuts to a fine purée, gradually adding the olive oil (saving 1-2 tbsp for the pasta water) until you have a fine paste. Season the pesto to taste with salt and ground black pepper.
2.
In a large pan, bring plenty of salted water to the boil with 1 tbsp olive oil. Cook the tagliatelle according to the instructions on the packet until al dente. 2-3 minutes before the end of cooking, add the beans and cook them with the pasta.
3.
Drain the pasta and beans through a sieve and quench briefly in cold water. Return to the pan and stir in around 2 tbsp pesto.
4.
Arrange the pasta and beans on plates and sprinkle with ground black pepper. Serve the remaining pesto on the side.
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