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Ingredientes
- 8 Tbsp. Extra virgin olive oil
- 1 1/2 c. Broccoli, (tiny florets)
- 1 bn Fresh basil
- 1/4 c. Pine nuts
- 4 x Garlic cloves Salt, (to taste) White pepper, (to taste)
- 3 Tbsp. Butter
- 2 x Shallots, minced
- 1 1/2 c. Carrots, julienned
- 1 1/2 c. Zucchini, julienned
- 1 1/2 c. Snow peas
- 2 c. Heavy cream
- 32 ounce Angel hair pasta cooked al dente
- 1/2 c. Parmesan, freshly grated
- 1 Tbsp. Fresh basil, minced
Direcciones
- In a food processor place the extra virgin olive oil, the bunch of basil, pine nuts, and garlic. Blend the ingredients together till a paste is formed. Add in the salt and white pepper, and stir them in. Set the pesto aside.
- In a large skillet place the butter and heat it on medium high till it has melted. Add in the shallots, the 1 Tbsp. of basil, broccoli, carrots, zucchini, and snow peas. Saute/fry the vegetables for 3 to 4 min, or possibly till they are cooked al dente.
- Add in the heavy cream and stir it in. Bring the ingredients to a boil.
- Add in the cooked pasta and stir it in. Add in the pesto to the angel hair pasta and stir it in well. Season the dish with the salt and the white pepper.
- On each of 4 individual serving plates place the pasta. Sprinkle the Parmesan cheese on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 8 servings | |
| Calories 767 | |
| Calories from Fat 311 | 41% |
| Total Fat 35.47g | 44% |
| Saturated Fat 13.55g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 220mg | 9% |
| Potassium 516mg | 15% |
| Total Carbs 91.67g | 24% |
| Dietary Fiber 5.7g | 19% |
| Sugars 4.83g | 3% |
| Protein 20.74g | 33% |
