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Ingredients
Ruccolapesto
- 65 g ruccola, blader
- 1 ts salt
- 50 g olivenolje
- 1 hvitløksfedd
- 20 g solsikkeolje
Pasta
-
400
g hvetemel, tipo 00, pluss ekstra til dryssing
or 400 g hvetemel, pluss ekstra til dryssing - 2 egg, (ca. 110 g)
- 7 g olivenolje
- 7 eggeplommer, (ca. 170 g)
- 20 g vann, pluss ekstra til koking av pasta
- 1 ½ ts salt, pluss ekstra til koking av pasta
- 100 g cherrytomater, delt i to
- 40 g oliven, delt i to
- Nutrition
- per 1 porsjon
- Calories
- 2797.3 kJ / 668.6 kcal
- Protein
- 17.6 g
- Carbohydrates
- 80.2 g
- Fat
- 32.2 g
- Saturated fat
- 5.8 g
- Fiber
- 2.6 g
- Sodium
- 1869.3 mg
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