Spaghetti Al Pesto

Western.Chefs's picture

Sep. 16, 2011


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


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
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1158Calories from Fat 658

 % Daily Value*

Total Fat 74 g113.8%

Saturated Fat 26 g130%

Trans Fat 0 g


Sodium 1300 mg54.17%

Total Carbohydrates 90 g30%

Dietary Fiber 5 g20%

Sugars 5 g

Protein 33 g66%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet