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Farfalle With Pesto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)29.4742
Energy (kCal)2615.685
Carbohydrates (g)46.9346
Total fats (g)265.6558
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the pasta according to the package directions. | 2. Drain and rinse with cold water; drain again. | 3. In a food processor or blender, process the pine nuts, garlic and basil leaves until finely chopped. | 4. With the processor running, pour in the olive oil until combined. | 5. Add the cheese, lemon juice, salt and pepper. | 6. Toss the pesto with the pasta. | 7. Mix in the peas, cucumber and green onions. | 8. Serve garnished with basil leaves. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    farfalle pasta 1 - - - -
    pine nut 1/2 cup 454.275 8.829 9.2407 46.1498
    garlic clove 4 - - - -
    basil leaf 3 cups - - - -
    olive oil 1 cup 1909.44 0.0 0.0 216.0
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    salt pepper - - - -
    pea 1/2 cup defrosted 20.58 3.6995 1.3719999999999999 0.098
    english cucumber 1 cup diced - - - -
    green onion 4 sliced 76.68 16.3016 2.7548 1.3348

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



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