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Fusilli With Pesto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)91.8102
Energy (kCal)550.0688
Carbohydrates (g)12.3572
Total fats (g)14.7874
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak potatoes and beans until ready to use. | 2. Bring large saucepan of water to boil, add salt, potatoes, beans and pasta. | 3. Cook until pasta al dente and vegetqables tender. | 4. Meanwhile put basil, garlic, pine nuts and olive oil in blender. Puree until smooth. | 5. Strain pasta mixture and return to saucepan. | 6. Add pesto and stir through. | 7. Season to taste and serve with parmesan cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red skin white potato 2 peeled diced 356.0 0.0 79.2 2.0
    bean 150 g washed trimmed 43.5 6.15 6.3 0.75
    sea salt 2 tablespoons 356.0 0.0 79.2 2.0
    fusilli 400 g 356.0 0.0 79.2 2.0
    basil 1 bunch - - - -
    garlic clove 1 peeled chopped 356.0 0.0 79.2 2.0
    pine nut 2 tablespoons 113.5688 2.2072 2.3102 11.5374
    extra virgin olive oil 100 356.0 0.0 79.2 2.0
    salt pepper ground 356.0 0.0 79.2 2.0
    parmesan cheese 2 tablespoons grated 37.0 4.0 4.0 0.5

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



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