| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 6 | Servings | ||
INGREDIENTS
| 1/2 | t | Coarse sea salt |
| 1 | Pot basil | |
| 2 | Cloves garlic, peeled | |
| 50 | g | Pine kernels, lightly |
| toasted | ||
| 2oz | ||
| 1 | 60 grams pac grated parmesan | |
| cheese | ||
| 150 | Olive oil, 1/4 pint | |
| Salt and freshly ground | ||
| black pepper | ||
| 1 | t | Salt |
| 1 | 500 gram pac dried trofie | |
| 1 | Sized potato, peeled and cut | |
| into | ||
| 1cm 1/2 inch dice | ||
| 1 | 200 gram pac fine green | |
| beans | ||
| Parmesan shavings to | ||
| garnish optional |
INSTRUCTIONS
Place all the pesto ingredients except the olive oil and seasoning into a food processor bowl, process until all the ingredients are mixed, then with the motor running, gradually add in the olive oil, then season. Place a saucepan of hot water over a moderate heat add 1 teapsoon of salt and bring to the boil. Add the trofie and cookas per pack instructions, adding the potatoes 5 minutes before the cooking time is complete, followed by the beans 2 minutes before the cooking time is complete. Drain the pasta reserving 2-3 tablespoons of the liquid. Return the pasta to the pan, then stir in the pesto. Serve immediately with parmesan shavings. Notes Alternative suggestionIf you do not wish to make your own pesto simply use two tubs of chilled pesto which you will find in the deli chiller cabinets. Converted by MC_Buster. NOTES : A traditional regional dish incorporating fresh pesto, potatoes and beans. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 464
Calories From Fat: 90
Total Fat: 10.2g
Cholesterol: 24.9mg
Sodium: 1776.6mg
Potassium: 536.6mg
Carbohydrates: 66g
Fiber: 10.4g
Sugar: 3.3g
Protein: 27.8g