Pesto pastaSubmitted by cjkjc
Makes 12 servings
|
|
Classic Italian pesto pasta.
Serve with a protein course - chicken, salmon or shrimp cooked in a light tomato, onion, garlic, mushroom sauce, grilled summer squash - zucchini, crookneck or button and rustic italian bread.
|
Ingredients
| 2 |
cups fresh basil, packed |
| 6 |
oz. parmesan cheese |
| 3 |
cloves garlic |
| 1/3 |
cup olive oil |
| 2 |
oz. pine nuts, roasted |
| 12 |
oz. pasta |
Directions
- Chop cheese and garlic in a food processor - course.
- Add basil and pulse the food processor until it is incorporated into the cheese-garlic mixture.
- Slowly pour in the olive oil while the food processor is running.
- Add the pine nuts and pulse 3 or 4 times. Don't over chop.
- Cook pasta according to package directions. Don't overcook, the pasta should be firm and slightly undercooked. Drain the pasta and toss with 1/2 tbs. olive oil to prevent clumping.
- Preheat a large non-stick pan (a wok is a perfect choice). Add the pasta, pesto sauce and seasoning (salt, freshly ground pepper) and toss together until the pasta is evenly coated.
Categories
Side Dish, Italian
|
Serving Size 61.1g |
|
Amount Per Serving |
|
|
|
|
|
|
|
|
|
|
|
Total Carbohydrates 17.2g 6%
|
|
|
|
|
|
|
|
| Vitamin A 9% |
• |
Vitamin C 3% |
| Calcium 17% |
• |
Iron 9% |
|
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
|
|
Legend
Calorie Breakdown (?)
Daily Values (?)
 |
Nutritional Analysis
|
Nutrition Grade
96% confidence
B |
|
Good points
Very low in sugar
|
|
|
|
