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Ingredientes
- 2 x Tightly packed c. fresh basil leaves
- 5 x Cloves garlic, chopped
- 2 x Habanero chiles, seeded, chopped
- 1/3 c. Pine nuts
- 3/4 c. Freshly grated Parmesan cheese
- 1/3 c. Extra virgin olive oil
- 1 pkt (16-ounce) tri-color rotini (or possibly your favorite pasta)
- 8 ounce Cherry or possibly pear tomatoes, halved
- 1 med Red onion, diced
- 1 x Red bell pepper, seeded & diced
- 1 x Green bell pepper, seeded & diced
- 1 head broccoli, stemmed, cut into small florets
Direcciones
- To make the pesto:Combine the garlic, chiles and pine nuts in the bowl of a food processor and blend into a paste. Add in and blend in basil leaves in small batches.
- When all basil has been added, repeat with cheese. As mix becomes very thick, add in extra virgin olive oil till desired consistency is reached. Set aside.
- To make the pasta salad:Boil rotini till al dente. Drain and place in large mixing/serving bowl.
- Add in pesto and mix well; add in vegetables and toss till well distributed.
- Serve immediately if wanted hot, or possibly can be chilled and served cool.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1093g | |
| Calories 1559 | |
| Calories from Fat 1044 | 67% |
| Total Fat 119.56g | 149% |
| Saturated Fat 24.95g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 1290mg | 54% |
| Potassium 2513mg | 72% |
| Total Carbs 89.72g | 24% |
| Dietary Fiber 20.4g | 68% |
| Sugars 47.79g | 32% |
| Protein 49.89g | 80% |
