Tagliatelle with cavolo nero, chickpeas and pecorino

Tagliatelle with cavolo nero, chickpeas and pecorino
9 Ingredients
  • Large handful cavolo nero, or kale
  • 100ml/3½fl oz olive oil
  • 2 lemons, zest only
  • ½ lemon, juice only
  • 200g/7oz cooked chickpeas
  • 500g/1lb 2oz fresh tagliatelle pasta, or similar
  • Salt
  • Freshly ground black pepper
  • 100g/3½oz pecorino or other hard cheese, finely grated
Nutrition
861
43% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

53% 35

Saturated

42% 8

Trans

- 0

Monounsaturated

- 19

Polyunsaturated

- 4

Carbs

37% 111

Carbs (net)

- 102

Fiber

35% 9

Sugars

- 7

Sugars, added

- 0

Protein

54% 27

Cholesterol

9% 26

Sodium

25% 603

Calcium

23% 232

Magnesium

24% 101

Potassium

11% 503

Iron

19% 4

Zinc

31% 3

Phosphorus

64% 445

Vitamin A

8% 70

Vitamin C

21% 19

Thiamin (B1)

16% 0

Riboflavin (B2)

17% 0

Niacin (B3)

15% 2

Vitamin B6

22% 0

Folate equivalent (total)

30% 120

Folate (food)

- 120

Folic acid

- 0

Vitamin B12

9% 0

Vitamin D

1% 0

Vitamin E

26% 4

Vitamin K

19% 22
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