Beet and tomato pasta
Prepare pasta as described on the package. Peel, wash and coarsely grate carrots. Peel and finely chop the onions and garlic. Heat a little butter in a frying...
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Ribbon noodles with beans and paprika almond pesto
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
808
Calories
81 g
Carbohydrates
23 g
Protein
42 g
Fat
Ingredients:
 | Olive oil | 2 Teaspoon |
 | Garlic (fresh) | ⅜ (1 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Basil (fresh or dried) | 10 g |
 | Parmesan cheese | 12 ½ g |
 | Ribbon noodles, tagliatelle (raw) | 100 g |
 | Almonds | 7 ½ g |
 | Beans, French beans, princess beans (green, frozen) | 100 g |
 | Paprika (roasted) | 50 g |
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Category: Health & Fitness
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Preparation:
Step 1:
Prepare pasta as described on the package.
Step 2:
Clean, wash and steam the beans in a little boiling salted water for about 12 minutes. For the pesto, toast almonds in a non-stick pan without fat, stirring constantly, until golden brown and take out.
Step 3:
Coarsely chop the bell bell pepper and peel the garlic. Wash basil, shake dry and cut into strips. Parmesan finely grate.
Step 4:
Finely puree prepared pesto ingredients with olive oil. Pesto with salt and pepper to taste.
Step 5:
Finally, drain and drain the pasta and beans. Put both back into the pasta pot. Fold in the pesto and arrange everything.
Macronutrient distribution:
The recipe Ribbon noodles with beans and paprika almond pesto is composed of the following macronutrients.
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Kitchen utensils needed:
Blender
Coated pan
Cutting board
Grater
Kitchen knife
Peeler
Pot
Stove
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