Training

Trainers

Gyms & Centers

Nutrition

Health

Rehabilitation Exercises

Academy

Select Country

Select Language

Join

Main mealVegetarianBalancedDairy€€

Whole-Wheat Macaroni with Creamy Kale Pesto and Toasted Hazelnuts

Name: Whole-Wheat Macaroni with Creamy Kale Pesto and Toasted Hazelnuts
Prep time: 18 min
Cook time: 10 min
Total time: 28 min
Yield: 2
Ingredients: 160 g Pasta, dry, whole grain, spaghetti; 150 g Cabbage, savoy, raw; 40 g Nuts, hazelnuts or filberts, raw; 30 g Cheese, parmesan, grated; 2 tbsp Oil, olive, extra virgin; 1 clove Garlic, raw; 1 piece Lemons, raw, without peel; 1 pinch Salt, table, iodized; 1 pinch Spices, pepper, black

Enjoy a nutritious and aromatic meal of fusilli with kale pesto and toasted hazelnuts, combining the power of a superfood with a crunchy texture and the freshness of lemon.

Prep time18 min

Cook time10 min

Total time28 min

Servings2

Recipe

Pasta, dry, whole grain, spaghetti160 gCabbage, savoy, raw150 gNuts, hazelnuts or filberts, raw40 gCheese, parmesan, grated30 gOil, olive, extra virgin2 tbspGarlic, raw1 cloveLemons, raw, without peel1 pieceSalt, table, iodized1 pinchSpices, pepper, black1 pinch

Large pot for pastaBlender or food processorSmall pan

Per servingTotal

Calories:634.1 kcal1268.1 kcal

Protein:20.6 g41.2 g

Carbohydrates:73.7 g147.3 g

Fiber:13 g25.9 g

Water:124.2 ml248.3 ml

Fat:33 g66 g

Micronutrients

Sugar:6.3 g12.5 g

Saturated fat:5.6 g11.1 g

Cholesterol:12.9 mg25.8 mg

Sodium:375.2 mg750.4 mg

Potassium:753.9 mg1507.8 mg

Calcium:216.1 mg432.1 mg

Iron:5.3 mg10.5 mg

Magnesium:159.4 mg318.8 mg

Zinc:3.8 mg7.5 mg

Phosphorus:476.5 mg953 mg

Vitamin C:51.5 mg103 mg

Vitamin A:77.6 µg155.1 µg

Vitamin D:0.1 µg0.2 µg

Vitamin B12:0.2 µg0.4 µg

Instructions

1Bring salted water to a boil in a large pot. Dip the kale leaves into the boiling water for 30 seconds (blanching), then immediately remove them with a strainer and rinse under cold water to preserve their color. Keep the water in the pot for the pasta.
2In the same water, cook the whole-wheat fusilli according to the package instructions until al dente. Before draining, reserve 100 ml of the cooking water.
3Meanwhile, toast the hazelnuts in a dry pan over medium heat until fragrant and golden. Set some aside for garnish, and roughly chop the rest.
4Place the blanched kale, olive oil, garlic, grated cheese, lemon juice, and half of the toasted hazelnuts in a blender. Blend into a smooth pesto. If the mixture is too thick, add a tablespoon or two of the pasta water.
5Return the drained pasta to the pot, add the prepared pesto, and gradually pour in the remaining cooking water. Stir over low heat to create a creamy emulsion that evenly coats the fusilli.
6Serve immediately, sprinkled with the reserved hazelnuts, lemon zest, and freshly ground pepper.

Nutritional benefits

Thanks to the high content of vitamin K and antioxidants from the kale, as well as the healthy unsaturated fats from the hazelnuts, this meal supports bone health and cardiovascular health.

Similar recipes

15 min

553 kcalMain meal

Perfect Creamy Risotto with Young Asparagus, Lemon, and Fresh Mint

Perfect Creamy Risotto with Spinach, Toasted Pine Nuts and Lemon Zest

Creamy Porcini Risotto with Fresh Thyme and a Hint of Lemon

Whole Wheat Macaroni with Mushroom Sauce and Fresh Parsley

Risotto with Treviso radicchio, red wine, and crunchy walnuts

14g

77g

32g

Share your opinion

0,0

(0 comments)

Flavor

0,0

Prep time

0,0

Difficulty

0,0

Satisfaction

0,0

Your name

Rate and comment

Flavor

Prep time

Difficulty

Satisfaction

About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.