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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In food processor or blender, combine basil, parsley, pine nuts, garlic, and salt. Cover and blend until finely chopped. Gradually add the olive oil and process until well combined. Add the cheese and process with the on/off switch until just combined. | 2. Meanwhile, in a 6 quart Dutch oven, cook the pasta according to the package, except add the potatoes and green beans during the last 5 minutes of cooking. Drain the pasta mixture well. DO NOT RINSE. | 3. In a very large bowl, combine the cooked pasta mixture, pesto, and butter. Toss gently until the pasta and vegetables are well coated. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basil leaf	1	cup	packed	302.6	0.0	67.32	1.7
flat leaf italian parsley	1/2	cup	packed	302.6	0.0	67.32	1.7
pine nut	1/4	cup		227.1375	4.4145	4.6204	23.0749
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
extra virgin olive oil	1/3	cup		302.6	0.0	67.32	1.7
parmigiano reggiano cheese	1/2	cup	shredded	302.6	0.0	67.32	1.7
pecorino romano cheese	1/2	cup	shredded	302.6	0.0	67.32	1.7
linguine	1	lb		302.6	0.0	67.32	1.7
new potato	12	ounces	peeled sliced	302.6	0.0	67.32	1.7
green bean	8	ounces		70.3067	15.8077	4.1504	0.499
butter	2	tablespoons	unsalted softened	203.628	0.017	0.2414	23.0352

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