INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
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Calories: 306
Calories From Fat: 166
Total Fat: 19g
Cholesterol: 48.4mg
Sodium: 990.4mg
Potassium: 434.6mg
Carbohydrates: 11.8g
Fiber: 2.4g
Sugar: <1g
Protein: 23.7g