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Casarecce Con Pesto Cavolo (Casarecce Pasta With Kale Pesto)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.3696
Energy (kCal)175.28
Carbohydrates (g)26.8
Total fats (g)8.3016
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450 degrees F. | 2. Rub asparagus with oil, salt and pepper. Spread out on a baking sheet and bake for 15 minutes. | 3. While the asparagus is baking, start the pasta cooking and make the pesto. | 4. Bring a large pot of water to a boil. | 5. In a food processor, process the nuts, cheese and kale while gradually adding remaining oil. When combined, set aside. | 6. When the water is boiling, cook the pasta according to package directions and drain while saving 1/2 cup of cooking liquid. | 7. Once the pasta is drained, transfer to a bowl and mix in the reserved cooking liquid, kale pesto, cherry tomatoes and asparagus. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pasta 1 box - - - -
    extra virgin olive oil 5 tablespoons - - - -
    kale 2 cups 15.68 2.8 1.3696 0.2976
    hazelnut 1/2 cup peeled 159.6 24.0 0.0 8.004
    romano cheese 1/2 cup - - - -
    cherry tomato 1 pint - - - -
    asparagus 1 bunch cut - - - -
    salt pepper - - - -

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



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