Fresh pasta - Rigatoni with peas, pancetta, mushrooms, and grated Parmesan cheese
Weight of one portion
400 g
Weight of one portion (g) +-10 %Allergens
1a, 3, 7, 9
Materials
| Basil | 1 g |
| Vegetable broth | 1 g |
| Lemon | 15 g |
| Frozen peas | 50 g |
| Olive oil | 10 g |
| Smoked pancetta | 20 g |
| Ground black pepper | 0,1 g |
| Salt | 2 g |
| Butter | 10 g |
| Gran Moravia cheese | 20 g |
| Egg melange | 20 ml |
| Whipping cream | 20 ml |
| Rigatoni pasta | 150 g |
| Fresh mushrooms | 30 g |
Kalorické tabulky
Main Course| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 3542 kJ | 40,31 g | 86,93 g | 33,99 g |
Description
Fry the diced pancetta in olive oil, add the mushrooms and peas, pour in the vegetable stock, simmer briefly, add cold butter, lemon zest and juice, season with salt and pepper. Cook the pasta in salted boiling water for about 4 minutes. The pasta should be al dente. Whisk the eggs with the cheese and cream. Add the pasta to the mixture, pour over the cream and cheese, toss gently and heat through. Garnish with fresh basil when serving.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof