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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drop the nuts in to a small pan of boiling water, and cook for 1-2 minutes. Drain. Slip off the skins. Dry on paper towels. Coarsley chop and set aside about a quarter of the nuts. | 2. Place the remaining nuts, the breadcrumbs, oil, parsley and garlic, if using, in a food processor or blender. Process to a paste. Remove to a bowl and stir in the softened butter and the cream. Season with salt and pepper. | 3. Cook the pasta in a large pan of rapidly boiling slated water until al dente. Drain, and toss with the sauce. Sprinkle with the reserved chopped nuts, and pass the Parmesan separately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
walnut	1	cup		1927.12	0.0	0.0	218.0
breadcrumb	3	tablespoons		353.0333	0.0	78.54	1.9833
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
garlic clove	2			353.0333	0.0	78.54	1.9833
butter	1/4	cup		342.0	15.714	10.686	28.8
cream	2	tablespoons		99.0	1.995	1.089	10.404000000000002
salt pepper				353.0333	0.0	78.54	1.9833
wheat spaghetti	14	ounces		353.0333	0.0	78.54	1.9833
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.