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Pesto and Pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)63.2336
Energy (kCal)5313.1367
Carbohydrates (g)58.2488
Total fats (g)543.7177
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a food processor combine the basil, garlic, and walnuts; chop till quite fine. | 2. Leave the motor running and the olive oil in a slow steady stream through the top. | 3. Shut the motor off and add the cheese, a big pinch of salt and pepper to taste. | 4. Process briefly to combine; then scrape out the bowl and cover till ready to use. | 5. Cook linguine in salted water until done to taste. | 6. Stir 2 tablespoons of hot pasta water and heavy cream into the Pesto. | 7. Drain the pasta and return it to the hot pan. | 8. Stir in the Pesto and toss well to combine. | 9. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basil leaf 2 cups washed 25.2167 0.0 5.61 0.1417
    garlic clove 4 25.2167 0.0 5.61 0.1417
    walnut 1 cup 1927.12 0.0 0.0 218.0
    olive oil 1 cup 1909.44 0.0 0.0 216.0
    parmesan cheese 1 cup grated 296.0 32.0 32.0 4.0
    romano cheese 1/4 cup grated - - - -
    salt black pepper ground 25.2167 0.0 5.61 0.1417
    linguine 1 25.2167 0.0 5.61 0.1417
    heavy cream 1/4 cup 102.0 0.8220000000000001 0.852 10.824000000000002
    pesto sauce 1 cup 1053.36 25.4268 24.7716 94.75200000000001
    black pepper ground - - - -
    parmesan cheese ground 296.0 32.0 32.0 4.0

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



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