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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fill a pot with water and bring it to a boil. | 2. Add salt and cook the noodles for 2 minutes. | 3. In the meantime, chop the fresh pistachios and brown them in a pan with a little extra-virgin olive oil. | 4. In another pan, heat the pesto sauce with a little cooking water, then drain the noodles and add them. | 5. Stir fry for one minute until the noodles have absorbed the sauce, then serve immediately with the chopped pistachios and parsley garnish. | 6. Variant with Mushrooms: Brown in a pan some Edendum Porcini mushrooms, add the pesto sauce with a little cooking water, then proceed as above. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basil pesto	130			-	-	-	-
porcini mushroom egg noodle	250	g		7060.6667	0.0	1570.8	39.6667
pistachio	100			68880.0	3341.91	2479.68	5574.36
parsley	1		chopped	1.368	0.2405	0.1129	0.03
porcini mushroom	280		sliced	7060.6667	0.0	1570.8	39.6667

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