Sun-Dried Tomato and Basil Pesto Pasta Salad
Inspired by techniques from America's Test Kitchen.
Pasta coated in a rich, brick-red pesto of sun-dried tomatoes, ricotta and pine nuts, brightened with fresh cherry tomatoes and torn basil.
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Method
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EU nutrition claims
- Low sugars: 2.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 122 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large pot (at least 5 litres)
- colander
- food processor or blender
- large mixing bowl
- rubber spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 457 kcal |
| Protein | 13 g |
| Carbohydrate | 57.4 g |
| of which sugars | 2.8 g |
| of which free sugars | 0 g |
| Fat | 20.3 g |
| of which saturates | 3.4 g |
| Fibre | 3.8 g |
| Salt | 1.28 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
