Directions:
- Bring the water and salt to boiling in a 4-quart Dutch oven. Add pasta; boil for 5 minutes. Add green beans. Continue boiling, uncovered, about 5 minutes more or until pasta is tender but still firm. Drain in a colander and set aside.
- Cook leeks and walnuts in hot olive oil and butter in the same Dutch oven for 3 to 4 minutes or until leeks are tender and walnuts are lightly toasted. Stir in drained pasta mixture and thyme; heat through.
- Transfer mixture to a serving platter. Sprinkle with cheese and pepper. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 576.03 Kcal (2412 kJ) | ||
| Calories from fat | 249.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.74g | 43% | |
|---|---|---|---|
| Cholesterol | 21.52mg | 7% | |
| Sodium | 550.72mg | 23% | |
| Potassium | 165.85mg | 4% | |
| Total Carbs | 59.3g | 20% | |
| Sugars | 2.61g | 10% | |
| Dietary Fiber | 6.79g | 27% | |
| Protein | 18.06g | 36% | |
| Vitamin C | 4.5mg | 7% | |
| Iron | 2.8mg | 15% | |
| Calcium | 146.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 51.09 Kcal (214 kJ) | ||
| Calories from fat | 22.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.46g | 43% | |
|---|---|---|---|
| Cholesterol | 1.91mg | 7% | |
| Sodium | 48.85mg | 23% | |
| Potassium | 14.71mg | 4% | |
| Total Carbs | 5.26g | 20% | |
| Sugars | 0.23g | 10% | |
| Dietary Fiber | 0.6g | 27% | |
| Protein | 1.6g | 36% | |
| Vitamin C | 0.4mg | 7% | |
| Iron | 0.2mg | 15% | |
| Calcium | 13mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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