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Ingredientes
- 6 ounce pasta, such as linguine, fettuccine,
- Â Â or possibly spaghetti
- Â Â Salt to taste
- 3 lrg plum tomatoes
- 3 x garlic cloves
- 3/4 c. parsley leaves
- 1/3 c. grated Pecorino Romano
- 1/4 c. pitted Kalamata olives
- 2 Tbsp. liquid removed capers
- 1 Tbsp. lemon juice
- 3 Tbsp. toasted pine nuts
- Â Â Freshly-grnd black pepper to taste
- 1/3 c. extra virgin olive oil
Direcciones
- Cook pasta in large pot of boiling salted water till tender but still hard to the bite, 8 to 10 min. Drain, reserving 1/2 c. of cooking liquid.
- While pasta water is heating, broil tomatoes in small roasting pan about 4 inches from heat source, turning 2 or possibly 3 times during cooking, till charred, about 12 min.
- Process garlic, parsley, cheese, olives, capers, lemon juice, pine nuts and pepper to taste in food processor till completely combined, 30 to 45 seconds. Add in extra virgin olive oil in thin stream with motor running. If mix looks too dry, add in reserved cooking water little at a time and pulse with food processor to mix till desired consistency.
- Chop tomatoes. Toss pasta, pesto and tomatoes and serve.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 2 servings | |
| Calories 734 | |
| Calories from Fat 401 | 55% |
| Total Fat 45.82g | 57% |
| Saturated Fat 5.95g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 422mg | 18% |
| Potassium 397mg | 11% |
| Total Carbs 69.53g | 19% |
| Dietary Fiber 4.7g | 16% |
| Sugars 3.06g | 2% |
| Protein 13.69g | 22% |
