Pesto Pasta
| 6 |
35 |
1061 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
20 min |
1
|
Ingredients
|
1/2 cup
|
Pasta cooked
|
|
1 bunch
|
Basil, fresh
|
|
1 clove(s)
|
Garlic
|
|
1/4 cup
|
Pine nuts, dried
|
|
1/3 cup
|
Extra virgin olive oil
|
|
3 tbsp
|
Parmesan cheese, grated
(or nutritional yeast, optional)
|
Instructions
Cook pasta according to package directions.
To make pesto, blend remaining ingredients in food processor until a thick paste forms.
Return pasta to pot and stir in the pesto.
Tip: Freeze pesto leftovers in an ice cube tray. It is very handy to have cubes of pesto in the freezer for future meals.
Nutrition Facts
Per Portion
Calories
1061
Calories from fat
869
Calories from saturated fat
145
Total Fat
97 g
Saturated Fat
16.2 g
Trans Fat
0.0 g
Polyunsaturated Fat
15.9 g
Monounsaturated Fat
61 g
Cholesterol
16.7 mg
Sodium
409 mg
Potassium
462 mg
Total Carbohydrate
31 g
Dietary Fiber
5.6 g
Sugars
0.8 g
Protein
17.2 g
Dietary servings
Per Portion
| Grain |
1.0 |
| Meat Alternative |
1.0 |
| Milk Alternative |
0.4 |
Energy sources
Recipe from:
20 Simple Meatless Ways to Get Your Protein by Karen Gilman
