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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil a pot of water for penne. Add salt, then pasta. In the meanwhile,. | 2. Chop basil leaves, garlic, and pine nuts by hand or if using a food processor pulse just a few times, don't overdo to it; ingredients should be slightly coarse. | 3. Transfer to a bowl and add the cheese, blending with a wooden spoon. | 4. Blend in the olive oil and melted butter. Taste and adjust seasoning. | 5. Add a little of the pasta water if necessary, to make it easy to blend. | 6. Cook pasta according to directions, then drain briefly, reserving 1/4 cup pasta water. Transfer to a large bowl large enough to hold. | 7. Immediately add the pesto and toss until pasta is well coated. | 8. If too dry, add a little more pasta water and toss again. | 9. Serve immediately with extra grated cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	1/2			845.8819	170.248	29.7313	3.4428
basil leaf	2	cups		-	-	-	-
garlic clove	3		cut	-	-	-	-
pine nut	1/3	cup		302.85	5.886	6.1605	30.7665
asiago parmesan cheese	3/4	cup	grated	-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
butter	1	tablespoon	unsalted melted	85.5	3.9285	2.6715	7.2
black pepper				-	-	-	-
water	1/4	cup	reserved	138.0	3.324	1.374	14.304

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