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My Favorite Pesto Pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)62.3203
Energy (kCal)3477.311
Carbohydrates (g)272.2345
Total fats (g)242.3845
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel garlic and process in a food processor with a little salt and pine nuts until broken up. Add basil leaves and continue mixing to a paste. | 2. Gradually add olive oil, little by little, until the mixture is creamy and thick. Sometimes I even add LESS oil if I'm feeling more health conscious :). | 3. Beat in the butter and season with black pepper. Beat in the cheese. | 4. Cook pasta in boiling salted water, according to package directions, until al dente. Drain well. | 5. Toss the pasta with half the pesto and serve in warm bowls, with remaining pesto sauce spooned over the top. | 6. You can also store the pesto sauce in a jar, with a layer of olive oil on top, in the fridge. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 2 - - - -
    pine nut 1/2 cup 454.275 8.829 9.2407 46.1498
    basil leaf 1 cup - - - -
    olive oil 2/3 cup 1272.96 0.0 0.0 144.0
    butter 4 tablespoons unsalted softened 407.256 0.0341 0.4828 46.0705
    parmesan cheese 4 tablespoons grated 74.0 8.0 8.0 1.0
    salt pepper - - - -
    penne pasta 12 ounces 1268.82 255.3714 44.5968 5.1642

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



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