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Farfalle met bospaddenstoelenpesto

Farfalle met bospaddenstoelenpesto

met champignons, rucola, veldsla en pecorino

4.0(2,2K)

Calories

:

823 kcal

Protein

:

24g protein

Total

:

20 minutes

Difficulty

:

Medium

Veggie

Wist jij dat farfalle het Italiaanse woord is voor vlinders?

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 piece

Garlic

90 g

Farfalle

½ piece

Red onion

125 g

Mushrooms

40 g

Wild mushroom pesto

30 g

Arugula & lamb's lettuce

2.5 g

Fresh curly parsley

20 g

Grated Pecorino DOP

Not included in your delivery

to taste

Salt and pepper

1 tablespoon

Olive oil

Nutrition Values

Calories823 kcal

Energy (kJ)3441 kJ

Fat47 g

Saturated Fat11 g

Carbohydrate72 g

Sugar6 g

Dietary Fiber4.7 g

Protein24 g

Salt1 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Paper Towel

•Wok or sautépan

•Wok or sautépan

Cooking Steps

Voorbereiden

1

Kook ruim water met een snuf zout in een pan met deksel voor de farfalle. Kook de farfalle, afgedekt, 11 – 13 minuten. Giet daarna af en laat zonder deksel uitstomen. Snipper de rode ui. Pers de knoflook of snijd fijn. Maak de champignons schoon met keukenpapier en snijd in kwarten.

Bakken

2

Verhit de olijfolie in een wok of hapjespan op middelhoog vuur. Fruit de knoflook en rode ui 1 - 2 minuten. Voeg de champignons toe en bak 5 - 7 minuten. Schep de bospaddenstoelenpesto erbij en verwarm 1 minuut.

Tip: Wist je dat champignons rijk zijn aan vitamine B2? Dit houdt je energie op peil en voorkomt ontstekingen. Vooral voor vegetariërs en veganisten is het belangrijk om erop te letten dat je genoeg van deze vitamine binnenkrijgt.

Peterselie snijden

3

Scheur de rucola en veldsla grof. Hak de krulpeterselie grof. Meng de farfalle met de champignons in de wok of hapjespan en breng op smaak met peper en zout.

Serveren

4

Verdeel de rucola en veldsla over de borden. Schep de pasta erop. Garneer met de geraspte pecorino en de krulpeterselie.

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