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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Set a large pot of salted water and bring to a full boil. | 2. In a food processor, combine the black olives, brine, onions, parsley, tyme, orgeno, garlic, jalapeno pepper, balsamic venegar and the virgin olive oil; pulse until coarsely chopped and the ingedients are combined into a pesto like consistency. | 3. Place fettucine pasta into boiling water and cook until el dente. Drain the pasta. | 4. Place fettucine pasta into a serving bowl and mix in the black black olive pesto mixture, salt and pepper to taste. Scatter parmasen cheese lemon zest and sliced scallions over the top. Mix the toppings into the pasta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black olive	1	can	pitted	-	-	-	-
black olive juice	3	tablespoons	brine-cured	-	-	-	-
onion	2	tablespoons	Peeled	8.0	1.868	0.22	0.02
parsley	2	tablespoons		2.736	0.4811	0.2257	0.06
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
oregano	1	teaspoon	Dried	2.65	0.6892	0.09	0.0428
garlic clove	2		Peeled	-	-	-	-
jalapeno pepper	2			3.2625	0.7312	0.1024	0.0416
balsamic vinegar	1	teaspoon		4.664	0.9026	0.026000000000000002	0.0
scallion	2		Sliced	64.0	14.68	3.66	0.38
virgin olive oil	1	tablespoon		-	-	-	-
fettuccine pasta	1	package		-	-	-	-
parmesan cheese	4	tablespoons		74.0	8.0	8.0	1.0
salt pepper				-	-	-	-
lemon zest				-	-	-	-

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