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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat oven to 350°F | 2. TOASTED WALNUTS - Place walnuts on sheet tray. Bake in 350F oven for 12 minutes. | 3. RED PEPPER PESTO - Mix red peppers, toasted walnuts, parmesan cheese, basil, parsley and garlic in a food processor. With motor running, slowly add olive oil and process until mixture forms a coarsely chopped paste. | 4. FINAL PLATING - Cook orecchiette pasta according to package directions. Drain pasta, reserving 1/2 cup cooking liquid, and return pasta to pot. Heat red pepper sauce in a sauce pot, stir in butter and reserved cooking liquid. Cook just until sauce is heated through. Stir in pasta and coat with sauce. | 5. Transfer pasta to serving plates and top each with toasted walnut pieces and shredded basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red pepper	2	cans	roasted drained	179.91	39.6252	8.4108	1.979
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
basil leaf	1	cup	washed	403.4676	0.0	89.7602	2.2667
italian parsley	1/2	cup	washed	403.4676	0.0	89.7602	2.2667
garlic clove	2		peeled	403.4676	0.0	89.7602	2.2667
olive oil	1/2	cup		954.72	0.0	0.0	108.0
orecchiette	1	lb		403.4676	0.0	89.7602	2.2667
butter	4	tablespoons		342.0	15.714	10.686	28.8
walnut			toasted chopped	963.56	0.0	0.0	109.0
basil leaf	12		washed dried cut	403.4676	0.0	89.7602	2.2667
walnut	1/2	cup		963.56	0.0	0.0	109.0

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