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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the vegetable broth into a saucepan, and bring to a boil. Stir in the pasta, and boil over medium-low heat until tender, about 8 minutes. Drain pasta, and reserve broth. | 2. Heat the butter in a skillet over medium heat, and stir in half the spring onions; cook and stir until the onions begin to soften, 2 to 3 minutes, then add the vegetarian chicken-style pieces. Cook until vegetarian pieces are browned, about 3 minutes per side, then stir in remaining onion and green peas. Pour 1/2 cup of reserved vegetable broth into the skillet. Bring the mixture to a boil, cook for 1 to 2 minutes to cook the peas, and stir in the pasta and pesto sauce. Mix in an additional 1/2 cup of broth to form a creamy sauce. | 3. COOK'S NOTE: | 4. To make homemade pesto sauce, combine 3 cups chopped fresh basil, 1/2 cup baby spinach, 5 cloves of minced garlic, 1/2 cup of pine nuts, and 1/2 cup of Parmesan cheese in a blender or food processor. Slowly add 1/2 cup olive oil while blending. Continue blending until desired consistency is reached; add fresh ground black pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable broth	4	cups	reduced sodium	649.44	105.288	23.8128	15.3504
shell pasta	1	package		-	-	-	-
	1	tablespoon		-	-	-	-
	2	tablespoons		-	-	-	-
spring onion	2	tablespoons	chopped	3.84	0.8808	0.2196	0.0228
quorn	1	package		-	-	-	-
pea	1	cup	sweet	41.16	7.399	2.7439999999999998	0.196
pesto sauce	3	tablespoons		197.505	4.7675	4.6447	17.766

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