Fettuccine with chard pesto

Method

1. Cook the chard in salted water, drain it well and let it cool slightly.
2. Blend the chard with the garlic, Parmesan, pecorino, oil and a few almonds into a pesto.
3. Boil the fettuccine according to the packet and keep a little of the cooking water.
4. Mix the pasta with the pesto, adding cooking water if needed, and serve topped with toasted almonds.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 220 g	100 g	% IR*	Share
Energy	535 kcal	243 kcal	27 %
Fat	22 g	10 g	31 %
of which saturates	4.6 g	2.1 g	23 %
Carbohydrate	67 g	30 g	26 %
of which sugars	3.8 g	1.7 g	4 %
Fibre	5.4 g	2.5 g	—
Protein	20 g	9.1 g	40 %
Salt	0.7 g	0.3 g	12 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Fettuccine no. 15: 80 g per serving
• Salted toasted almonds (the original recipe uses almonds fried with honey): 10 g per serving

Photos