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Spaghetti Al Pesto

Western.Chefs's picture
Ingredients
  Fresh basil 1 1⁄2 Cup (24 tbs)
  Parsley 1⁄2 Cup (8 tbs)
  Pine nuts 3 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Olive oil 3 Tablespoon
  Spaghettini 1⁄2 Pound
  Pecorino cheese 4 Tablespoon, grated (Strong Goat Parmesan)
  Pecorino cheese 4 Tablespoon (strong goat Parmesan)
  Parmesan cheese 4 Tablespoon, grated
  Butter 3 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

In an electric blender, slowly blend basil, parsley, pine nuts and garlic.
Add oil, salt and pepper.
Blend thoroughly.
Meanwhile, boil spaghettini.
Until al dente.
Drain, setting aside 2 tablespoons boiling water.
Put spaghettini in a heated serving bowl.
Mix in water, sauce and cheeses.
Add butter and toss thoroughly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Pasta
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
2

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4.133335
Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1158 Calories from Fat 658

% Daily Value*

Total Fat 74 g114%

Saturated Fat 26 g130%

Trans Fat 0 g

Cholesterol 89.9 mg30%

Sodium 1300.2 mg54.2%

Total Carbohydrates 90 g30%

Dietary Fiber 5.8 g23.1%

Sugars 5.4 g

Protein 33 g65.5%

Vitamin A 58% Vitamin C 40.3%

Calcium 73.9% Iron 17.6%

*Based on a 2000 Calorie diet

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Spaghetti Al Pesto Recipe