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CATEGORY CUISINE TAG YIELD
Grains Italian Italian5 1 servings

INGREDIENTS

1 lb Fusilli; or favorite pasta
1 1/2 c Sun-dried tomatoes
1/2 c Black olives; pitted
1 c Pine nuts
1 c Olive oil; extra light
1 tb Fresh lemon juice
2 bn Cilantro; (leaves only)

INSTRUCTIONS

Cook pasta according to package directions. While pasta is cooking, place
the remaining ingredients in a blender or food processor and blend them on
low until coarsely ground (do not liquify). If pesto is too thick, add 1 T
olive oil or lemon juice and continue processing. When pasta is al dente,
drain and place in serving dish. Pour pest over pasta and toss gently.
Optional garnishes: Chopped, steamed cauliflower, sliced black olives,
crumbled feta cheese, grated parmesan or Romano cheese, raw sunflower
seeds, or chopped red or yellow pepper.
If using oil-packed sun-dried tomatoes, drain. If using loose dried
tomatoes, place in a deep bowl and cover with boiling water; let steep 10
minutes and drain prior to use.
Per serving: 4655 Calories (kcal); 302g Total Fat; (57% calories from fat);
103g Protein; 407g Carbohydrate; 0mg Cholesterol; 2206mg Sodium Food
Exchanges: 26 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit;
57 1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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