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Pasta with Alfredo-Pesto Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)138.9063
Energy (kCal)2072.1376
Carbohydrates (g)51.4216
Total fats (g)147.1552
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Finely chop basil, pine nuts and garlic in processor. | 2. Gradually add olive oil through feed tube and process until smooth; mix in ½ cup Parmesan. | 3. Transfer to a small jar (can be made up to 4 days ahead – make on the weekend to enjoy a quick, mid-week meal. Pour enough olive oil on surface of pesto to inhibit exposure to air). | 4. Bring cream to boil in medium saucepan; whisk in pesto. | 5. Season to taste. | 6. Combine pasta, sauce and remaining 3/4 cup Parmesan in large bowl. | 7. Toss to coat evenly and serve sprinkled with some minced basil. | 8. Note: If you want this 'saucier' you can add a little milk to wet the pasta. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basil leaf 1 cup 403.4676 0.0 89.7602 2.2667
    pine nut 1/3 cup 302.85 5.886 6.1605 30.7665
    garlic 2 cloves 8.94 1.9836 0.3816 0.03
    olive oil 1/3 cup 636.48 0.0 0.0 72.0
    parmesan cheese 1 1/4 cups grated 370.0 40.0 40.0 5.0
    whipping cream 1 cup 350.4 3.552 2.6039999999999996 37.092
    capellini 1 lb cooked 403.4676 0.0 89.7602 2.2667
    basil minced - - - -

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



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