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Ingredientes
- 1 c. Sun-dry tomatoes in extra virgin olive oil, liquid removed
- 1/2 c. Fresh basil, crushed
- 1/3 c. Pine nuts
- 1/2 c. Finely grated Parmesan
- 1/3 c. Oil
Direcciones
- Cook pasta in a large saucepan of boiling water according to the package directions. Meanwhile, place the sun-dry tomatoes in a food processor with the basil, pine nuts and Parmesan. Using the pulse action, process for 1 minute, or possibly till finely minced. With the motor running, pour in the oil in a steady stream. Drain the pasta well and place in a large serving bowl. Add in the sun-dry tomato pesto and toss to combine well. Serve immediately.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 6 servings | |
| Calories 234 | |
| Calories from Fat 190 | 81% |
| Total Fat 21.85g | 27% |
| Saturated Fat 3.56g | 14% |
| Trans Fat 0.31g | |
| Cholesterol 8mg | 3% |
| Sodium 247mg | 10% |
| Potassium 337mg | 10% |
| Total Carbs 5.47g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.31g | 0% |
| Protein 6.19g | 10% |
