pasta - spaghetti al pesto

[Guest guest]

i've always been shocked by the calories and fat

in recipe from this book.

you may have seen the " book "

it's a cd called " world cuisine vegetarian "

 

 

 

* Exported from MasterCook *

 

Spaghetti Al Pesto

 

Recipe By :Vegetarian Delights CD

Serving Size : 4 Preparation Time :0:10

Categories : Illustrated Main Course

Side Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

PESTO:

3 garlic cloves -- (3-5)

2 ounces aged pecorino-romano cheese

(for a milder tasting pesto

use only parmesan cheese)

3 ounces fresh parmesan cheese

4 ounces fresh basil leaves approx.

3 ounces pine nuts

salt and pepper

1 cup olive oil

1 pound spaghetti -- or

1 1/3 pounds fresh or home-made pasta

salt

olive oil for cooking

 

Prepare the pesto sauce. PEEL the garlic. Grate the Pecorino Romano cheese and

the Parmesan cheese separately. Wash and slice the basil leaves. PLACE the

garlic and pine nuts in the mortar and sprinkle with salt. Crush with the pestle

until the mixture forms a paste. Add the basil leaves and continue to work the

mixture with the pestle.Work in the cheeses and some pepper, then whisk in the

olive oil gradually. If using a food processor, add the ingredients in the above

order while processing. Cook the pasta in a large amount of boiling salted water

for 4 minutes (fresh pasta), or approximately 10 minutes (dried pasta) until al

dente. Drain the pasta and transfer to a bowl along with a little of cooking

liquid. Toss with the pesto, coating the pasta evenly. Serve hot.

 

Source:

" Arome/Global Star Software 1996 "

T(Cooking):

" 0:10 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1227 Calories; 76g Fat (54.3% calories

from fat); 37g Protein; 106g Carbohydrate; 15g Dietary Fiber; 28mg Cholesterol;

678mg Sodium. Exchanges: 7 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 13 Fat.

 

Serving Ideas : Serve hot with additional pesto on the side.

 

NOTES : This pesto is similar to the original created in Genova, Italy. Pesto

recipes are adapted far and wide, and include spinach pesto, and the French

Nicoise pesto, made with cream and walnuts instead of olive oil and pine nuts.

 

Nutr. Assoc. : 0 0 1034 0 0 1034 87 0 0 0 0 2130706543 0 2130706543

 

 

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