Wild Mushroom Pesto Farfalle
with pecorino, arugula & lamb's lettuce4.0(64)
Calories
:
798 kcalProtein
:
24.4g proteinTotal
:
20 minutesDifficulty
:
MediumVeggie
Family
Allergens:
- Tarwe
- Gluten
- Khorasan (tarwe)
- Melk (inclusief lactose)
- Cashewnoten
- Mosterd
- Soja
- Ei
- Lupine
- May contain traces of allergens
- Noten
- Pinda's
- Selderij
Did you know that 'farfalle' is the Italian word for 'butterfly'?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Farfalle
(Contains: Tarwe, Gluten, Khorasan (tarwe) May be present: Mosterd, Soja, Ei, Lupine)
½ piece
Red onion
1 piece
Garlic
125 g
Mushrooms
40 g
Wild mushroom pesto
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Noten, Pinda's)
45 g
Arugula & lamb's lettuce
2.5 g
Fresh curly parsley
(May be present: Selderij)
10 g
Grated Pecorino DOP
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3337 kJ
Calories798 kcal
Fat44.1 g
Saturated Fat9.2 g
Carbohydrate73.7 g
Sugar8.5 g
Dietary Fiber8.2 g
Protein24.4 g
Salt0.8 g
Potassium475.9 mg
Calcium16.5 mg
Iron0.2 mg
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
•Wok or sautépan
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan.
- Cook the farfalle for 11 - 13 minutes, then drain and set aside.
- Meanwhile, chop the onion and crush or mince the garlic.
- Quarter the mushrooms.
2
- Heat the olive oil in a wok or deep frying pan over medium-high heat and fry the garlic and onion for 1 - 2 minutes.
- Add the mushrooms and fry for 5 - 7 minutes, then stir in the wild mushroom pesto and cook for 1 more minute.
Did you know... garlic contains bioactive substances called dithiolthiones; these are a type of antioxidant which have a positive effect on cholesterol levels.
3
- Roughly tear the arugula and lamb's lettuce.
- Chop the parsley.
- Transfer the farfalle to the mushrooms and toss well to combine.
- Season to taste with salt and pepper.
4
- Serve the arugula and lamb's lettuce on plates and top with the mushroom farfalle.
- Garnish with the pecorino and the parsley.
