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Ingredientes
- Roasted Beet Farfalle w/ Asparagus & Pistachios:
- 1/2 lb. of farfalle pasta
- 4 beets, roasted (red or yellow), cut into chunks
- a few stalks of asparagus, steamed and cut into 2" pieces (reserving the tips for garnish)
- handful of toasted pistachios or walnuts
- crumbled goat or feta cheese
- arugula leaves (optional)
- Vinaigrette:
- 1 tbsp of favorite Dijon mustard (I used Dijon w/ basil from Beaune)
- 2 tbsp white balsamic vinegar
- 2 tbsp of good olive oil
- sea salt & peppper
View Full Recipe at Stacey Snacks
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 304g | |
| Calories 378 | |
| Calories from Fat 250 | 66% |
| Total Fat 28.32g | 35% |
| Saturated Fat 3.88g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 350mg | 15% |
| Potassium 800mg | 23% |
| Total Carbs 27.84g | 7% |
| Dietary Fiber 6.9g | 23% |
| Sugars 20.01g | 13% |
| Protein 4.72g | 8% |
