| 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
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