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Linguine Speciali Pergolati Alla Salsa Verde

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  Spinach leaves 4
  Garlic 2 Clove (10 gm), crushed
  Basil sprig 5 Small
  Coarse salt 1⁄4 Teaspoon (1 Milliliter)
  Walnuts 2 , halved
  Grated pecorino cheese 60 Milliliter (4 Tablespoon)
  Olive oil 1 Cup (16 tbs) (250 Milliliter)
  Butter 15 Milliliter (1 Tablespoon)
  Linguine 1⁄2 Pound (250 Gram)

Combine the first 8 ingredients in a blender or food processor fitted with a steel blade and process into a smooth paste.
Heat the butter in a large heavy skillet and add the processed sauce.
Stir over low heat until warm.
Add the freshly cooked linguine and toss to coat with the sauce mixture.
Sprinkle with additional grated Parmesan and serve at once.

Recipe Summary

Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3262 Calories from Fat 2283

% Daily Value*

Total Fat 261 g401.7%

Saturated Fat 46.1 g230.4%

Trans Fat 0 g

Cholesterol 120.1 mg40%

Sodium 2114.1 mg88.1%

Total Carbohydrates 182 g60.6%

Dietary Fiber 37.3 g149.2%

Sugars 9.2 g

Protein 76 g151.5%

Vitamin A 2563.1% Vitamin C 644.2%

Calcium 177.5% Iron 244.2%

*Based on a 2000 Calorie diet

Linguine Speciali Pergolati Alla Salsa Verde Recipe