Fettuccine With Pesto Sauce
|Ground pepper||To Taste|
|Garlic||2 Clove (10 gm)|
|Fresh basil leaves||1 Cup (16 tbs) (lightly packed)|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Olive oil||2 Tablespoon|
In large pot of boiling water cook fettuccine until al dente (tender but firm).
While pasta is cooking, prepare sauce.
Pesto Sauce: In food processor, combine garlic and basil; process until chopped.
Add Parmesan and olive oil, process until smooth.
Remove 1/2 cup/125 ml of the pasta cooking liquid and add to sauce; process until smooth.
Drain pasta and toss with pesto sauce.
Sprinkle with pepper and Parmesan to taste.
Serving size: Complete recipe
Calories 2164 Calories from Fat 461
% Daily Value*
Total Fat 51 g78.7%
Saturated Fat 12.4 g61.9%
Trans Fat 0 g
Cholesterol 34 mg11.3%
Sodium 804.8 mg33.5%
Total Carbohydrates 334 g111.4%
Dietary Fiber 16.9 g67.4%
Sugars 16.6 g
Protein 75 g150.8%
Vitamin A 29.4% Vitamin C 12.8%
Calcium 65.7% Iron 54.4%
*Based on a 2000 Calorie diet