Spaghetti With Pesto
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mike03 | 4 | Servings | |
INGREDIENTS
| 6 | qt | Water |
| 2 | T | Salt |
| 1 | lb | Dry spaghetti |
| 2 | T | Extra-virgin olive oil |
| 4 | T | Pesto sauce |
| 1 | T | Pine nuts |
| Grated Parmesan cheese | ||
| 1 | c | Pasta cooking water |
| reserved |
INSTRUCTIONS
Bring the water to a boil, add the salt, and add the spaghetti. Cook according to package directions, under cooking by 1 minute. Drain the cooked pasta (reserving a cup of the water) but do not rinse. Put 1/2 cup of the reserved cooking water into a sauce pan and add the pasta. Cook the pasta over low heat for 30 seconds, add the olive oil and pesto, stir well to fully coat the pasta and cook 30 seconds more. Turn off the heat and put the pasta into a serving bowl, add a tablespoon or two of reserved water if the pasta seems too dry. Sprinkle with pine nuts and serve with freshly-grated cheese and ground black pepper. This recipe yields 4 to 6 servings. Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B22 broadcast 05-15-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-20-1998 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 694
Calories From Fat: 195
Total Fat: 22.4g
Cholesterol: 41.7mg
Sodium: 4291.1mg
Potassium: 384.3mg
Carbohydrates: 87.8g
Fiber: 3.9g
Sugar: 3.5g
Protein: 33.9g