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Pasta & Mixed Peppers With Walnut & Lemon Pesto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)112.038
Energy (kCal)53127.2875
Carbohydrates (g)721.9198
Total fats (g)5614.3408
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Make the pesto. Put the walnuts, garlic and lemon zest in a food processor and whizz until finely chopped. Add the parsley, then drizzle the oil down the feed tube and whizz to combine everything together. Season to taste. | 2. Preheat the grill to high. Tip the onions into a grill pan, sprinkle with 1 tbsp oil, then toss to coat. Arrange them in a single layer and grill for 6-8 minutes until lightly charred. | 3. Meanwhile, cook the pasta according to the pack instructions until just tender - it won't swell as much as wheat pasta, so taste a piece to check that it's just tender. | 4. Drain the pasta in a colander. Tip the pesto, onions and peppers into the pasta pan and put back on the heat. Stir for a few moments, then add the pasta and then the cheese. Season and serve straight away, scattered with the cheese shavings. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    walnut 25 48178.0 0.0 0.0 5450.0
    garlic clove 2 crushed - - - -
    lemon zest 1 - - - -
    parsley 25 g 9.0 1.5825 0.7425 0.1975
    extra virgin olive oil 4 tablespoons - - - -
    red onion 2 quartered separated - - - -
    extra virgin olive oil 1 tablespoon - - - -
    pasta 250 4890.2875 708.7373 109.1455 163.7183
    pepper 250 g drained sliced mixed 50.0 11.6 2.15 0.425
    vegetarian parmesan cheese 50 grated - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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