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Spaghetti With Perfect Pesto

Heart.Foods's picture
  Fresh spinach leaves 2 Cup (32 tbs), stems removed (Firmly Packed)
  Fresh basil leaves 1⁄2 Cup (8 tbs) (Firmly Packed)
  Fresh parsley 1⁄2 Cup (8 tbs), stems removed (Firmly Packed)
  Garlic 3 Clove (15 gm), minced
  Olive oil 1⁄4 Cup (4 tbs)
  Unsalted dry roasted pine nuts 1⁄3 Cup (5.33 tbs)
  Black pepper To Taste
  Freshly grated romano cheese 1⁄3 Cup (5.33 tbs)
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
  Uncooked thin spaghetti 12 Ounce

In a blender or the work bowl of a food processor fitted with a metal blade, process spinach, basil, parsley, garlic, olive oil, nuts, pepper and cheeses until almost pureed.
If mixture is too thick, add 1 to 2 tablespoons water.
Set aside.
Cook spaghetti according to package directions, omitting salt.
Drain and toss with sauce while spaghetti is hot.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2727 Calories from Fat 1231

% Daily Value*

Total Fat 142 g218.8%

Saturated Fat 28 g139.9%

Trans Fat 0 g

Cholesterol 89.6 mg29.9%

Sodium 1426.8 mg59.4%

Total Carbohydrates 270 g90.1%

Dietary Fiber 18.1 g72.5%

Sugars 16.4 g

Protein 92 g183.4%

Vitamin A 190.9% Vitamin C 109%

Calcium 121.7% Iron 55.8%

*Based on a 2000 Calorie diet

Spaghetti With Perfect Pesto Recipe