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Pesto Pasta

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Ingredients
  Fettuccine/Other pasta of your choice 1 Pound (500 Gram)
  Garlic and basil pesto 1⁄4 Ounce
  Fresh basil 1 1⁄4 Bunch (125 gm) (Or 1 Large Bunch)
  Fresh parsley 1⁄2 Bunch (50 gm)
  Grated parmesan cheese/Romano cheese 2 Ounce (60 Gram)
  Pine nuts/Almonds 1 Ounce (30 Gram)
  Garlic cloves 2 Large, quartered
  Freshly ground black pepper To Taste
  Olive oil 3 Fluid Ounce (1/3 Cup Or 90 Milliliter)
Directions

1. To make pesto, place basil leaves, parsley, Parmesan or Romano cheese, pine nuts or almonds, garlic and black pepper to taste in a food processor or blender and process to finely chop. With machine running, slowly add oil and continue processing to make a smooth paste.
2. Cook pasta in boiling water in a large saucepan following packet directions. Drain and divide between serving bowls, top with pesto, toss to combine and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Pasta
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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4.07059
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 745 Calories from Fat 295

% Daily Value*

Total Fat 33 g51.4%

Saturated Fat 5.9 g29.5%

Trans Fat 0 g

Cholesterol 13.7 mg4.6%

Sodium 226.5 mg9.4%

Total Carbohydrates 87 g29%

Dietary Fiber 5.3 g21.2%

Sugars 4.6 g

Protein 22 g44.3%

Vitamin A 55.3% Vitamin C 38.2%

Calcium 23.5% Iron 26.1%

*Based on a 2000 Calorie diet

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Pesto Pasta Recipe