| 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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