| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Food3, Ood9 | 4 | servings | |
INGREDIENTS
| 350 | g | Trenette pasta; (12oz) |
| 2 | Sprigs fresh flat leaf parsley | |
| 2 | bn | Fresh basil |
| 2 | tb | Pine nuts |
| 3 | Garlic cloves; peeled and crushed | |
| 50 | g | Parmesan cheese; freshly grated |
| ; (2oz) | ||
| 150 | ml | Olive oil; (5fl oz) |
| Salt and pepper |
INSTRUCTIONS
To make the pesto sauce, use either a pestle and mortar or a food processor. Pound or blend the herbs together, then add the pine nuts and garlic followed by the parmesan cheese, pounding or blending to a mix. Gradually add the olive oil, blending well between each addition. Cook the pasta in a large pan of boiling salted water for 10 minutes or according to the instructions on the packet, until al dente. Drain, reserving 50ml (2fl oz) of the cooking liquid. Turn the pasta into a warm bowl and mix in the pesto sauce, adding enough of the reserved cooking liquid to thin the pesto a little so it coats the pasta. Adjust the seasoning and serve immediately. Converted by MC_Buster. Per serving: 388 Calories (kcal); 40g Total Fat; (91% calories from fat); 6g Protein; 2g Carbohydrate; 10mg Cholesterol; 233mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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