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Linguine With Knock Out Garlic Pesto

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  Garlic clove 8 Large, minced
  Basil 1 Cup (16 tbs) (Use Fresh)
  Pine nuts 1⁄4 Cup (4 tbs)
  Minced parsley 1⁄2 Cup (8 tbs) (Preferably Italian Flat-Leaf)
  Grated romano cheese 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Extra virgin olive oil 19 Tablespoon (1 Cup Plus 2 Tablespoons)
  Fresh linguine/Fresh fettucine 1 Pound

1. Place garlic, basil, parsley, and pine nuts in a food processor and process 15 seconds. With machine on, pour 3/4 cup olive oil through feed tube in a steady stream until coarsely pureed. With machine still running, add cheese and then 1/4 cup olive oil until combined.
2. Cook fettuccine in a large pot of boiling salted water until tender but still firm, 2 to 4 minutes; drain. Pour pasta into a warmed large bowl and toss with 2 tablespoons olive oil, then with half the pesto. Pass remaining pesto on the side.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4523 Calories from Fat 3024

% Daily Value*

Total Fat 334 g514.6%

Saturated Fat 37.5 g187.5%

Trans Fat 0 g

Cholesterol 212.9 mg71%

Sodium 1121.4 mg46.7%

Total Carbohydrates 270 g90%

Dietary Fiber 13.9 g55.5%

Sugars 7.8 g

Protein 89 g178.6%

Vitamin A 83% Vitamin C 88.7%

Calcium 112.5% Iron 84.6%

*Based on a 2000 Calorie diet

Linguine With Knock Out Garlic Pesto Recipe