Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  All Recipes

| 1. Combine the walnuts, garlic, arugula, and cilantro or basil in a food processor or blender. Whirl them just until they are coarsely chopped. While the machine is running, add the olive oil in a thin stream. Transfer the pesto to a bowl. (At this point the pesto can be frozen. Thaw it before proceeding.) | 2. Stir the Parmesan cheese, salt, and cayenne into the pesto | 3. Bring a large pot of salted water to a boil. Add the pasta, and cook it, stirring occasionally, until it is just tender. Drain the pasta, return it to the empty pot, and toss it with the pesto, adding a tablespoon or two of water if necessary to distribute the pesto evenly. | 4. Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
walnut	1/4	cup	chopped	481.78	0.0	0.0	54.5
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
arugula	2	cups	chopped	10.0	1.46	1.032	0.264
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
olive oil	1/2	cup		954.72	0.0	0.0	108.0
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333
salt	to taste			-	-	-	-
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
pasta	1	package		-	-	-	-

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