Pesto and Pasta
Created by MimiMaine on January 30, 2012
- Servings: 6-7
- Prep Time: 30m
- Cook Time: 30m
- Recipe #4433
Ingredients
- Pesto Base:
- 2 cups fresh basil leaves--thoroughly washed and patted dry
- 4 good-size garlic cloves
- 1 cup walnuts or pine nuts
- 1 cup olive oil
- 1 cup freshly grated Parmesan cheese
- 1/4 cup freshly grated romano cheese
- Salt and pepper to taste
- For The Linguine:
- 1 pound linguine or fettuccine pasta
- 1/4 cup heavy cream
- 1 cup pesto sauce
- Fresh ground black pepper
- Freshly ground Parmesan cheese
How to Make
-
Step 1: In a food processor combine the basil, garlic, and walnuts; chop till quite fine.
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Step 2: Leaving the motor running, add the olive oil in a slow steady stream through the top; shut the motor off and add the cheese and a big pinch of salt and pepper to taste.
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Step 3: Process briefly to combine; then scrape out the bowl and cover till ready to use.
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Step 4: Cook the pasta till done.
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Step 5: Before you drain the pasta, stir 2 tablespoons of hot pasta water and the cream into the pesto; then drain and return to hot pot; stir in pesto and toss well. Serve immediately.
Nutritional Facts
- Serving Size: 1 (215.8 g)
- Calories 900.2
- Total Fat - 61 g
- Saturated Fat - 11.1 g
- Cholesterol - 25.2 mg
- Sodium - 333.7 mg
- Total Carbohydrate - 78.1 g
- Dietary Fiber - 9.6 g
- Sugars - 5.1 g
- Protein - 18.4 g
- Calcium - 268.2 mg
- Iron - 3 mg
- Vitamin C - 9.6 mg
- Thiamin - 0.3 mg