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Add a photoRaciónes: 12
Ingredientes
- 7 1/2 gal WATER, Warm
- 3 3/4 c. CHEESE GRATED 1LB
- 4 tsp GARLIC DEHY GRA
- 1 1/2 c. ONIONS DRY
- 9 lb NOODLE Large eggs 5LB
- 9 ounce NUTS MIX SHELL #10
- 3 Tbsp. SALAD OIL, 1 GAL
- 3 c. SALAD OIL, 1 GAL
- 1 tsp PEPPER BLACK 1 LB CN
- 2 1/4 ounce BASIL SWEET Grnd
- 3 Tbsp. SALT TABLE 5LB
- 7 tsp SALT TABLE 5LB
Direcciones
- 1. COMBINE ONIONS, WALNUTS, GARLIC, SALT AND PEPPER IN MIXER BOWL.
- BEAT AT MEDIUM SPEED 3 Min USING WHIP.
- 2. Add in PARSLEY, BASIL AND PARMESAN CHEESE; BEAT AT HIGH SPEED 1 MINUTE.
- 3. Add in OIL GRADUALLY IN A FINE STREAM; BEAT AT MEDIUM SPEED 1 MINUTE Or possibly Till BLENDED. Don't OVER BEAT. SET ASIDE FOR USE IN STEP 6.
- 4. Add in SALT AND OIL TO WATER; HEAT TO ROLLING BOIL.
- 5. SLOWLY Add in NOODLES, STIRRING CONSTANTLY Till WATER BOILS AGAIN.
- COOK 15 Min Or possibly Till TENDER. DRAIN THOROUGHLY.
- 6. Add in PESTO SAUCE TO COOKED NOODLES; TOSS WELL.
- NOTE:
- 1. IN STEP 1, 10 Ounce DRY ONIONS A.P. WILL YIELD 9 Ounce Chopped ONIONS. 15 CLOVES (5 TBSP) DRY GARLIC, Chopped MAY BE USED.
- NOTE:
- 2. IN STEP 2, 1 LB 11 Ounce PARSLEY A.P. WILL YIELD 1 LB 10 Ounce FINELY Minced PARSLEY.
- NOTE:
- 3. IN STEP 2, 5 3/4 Ounce (3 1/4 Quart) DEHYDRATED PARSLEY WILL YIELD 1 LB 12 Ounce (3 1/4 Quart) PARSLEY WHEN REHYDRATED WITH 6 1/2 Quart Cold WATER 15 Min. DRAIN WELL BEFORE USING.
- NOTE:
- 4. IN STEP 3, Mix WILL SEPARATE IF OVER BEATEN. Mix SHOULD BE THE CHARACTERISTIC THICK PASTY SAUCE.
- NOTE:
- 5. IN STEPS 4 AND 5, NOODLES MAY BE STEAM COOKED. PREPARE 3/4 RECIPE STEAMED PASTA (RECIPE NO. E-14).
- SERVING SIZE: 3/4 C. (4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2809g | |
| Recipe makes 12 servings | |
| Calories 1620 | |
| Calories from Fat 306 | 19% |
| Total Fat 35.34g | 44% |
| Saturated Fat 12.17g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 4214mg | 176% |
| Potassium 319mg | 9% |
| Total Carbs 291.66g | 78% |
| Dietary Fiber 7.9g | 26% |
| Sugars 2.2g | 1% |
| Protein 26.13g | 42% |
