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Ingredientes
- Â Â pine nuts
- Â Â garlic
- Â Â basil
- 1 Tbsp. extra virgin olive oil
- Â Â salt and pepper
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. flour
- 1 c. skim lowfat milk
- Â Â salt and pepper
- Â Â cooked pasta
- 4 x sun-dry tomatoes, soften
- Â Â warm water, cut strips
Direcciones
- PESTO-Put pesto ingredients in processor and puree. BECHAMEL SAUCE-In extra virgin olive oil, stir in flour and stir till smooth. Stir in lowfat milk, salt and pepper and cook till thick. Put pasta in bowl. Toss with Bechamel, then Pesto Sauce, then Sun-dry tomatoes and toasted breadcrumbs
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 328g | |
| Calories 404 | |
| Calories from Fat 245 | 61% |
| Total Fat 27.69g | 35% |
| Saturated Fat 3.92g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 273mg | 11% |
| Potassium 686mg | 20% |
| Total Carbs 29.43g | 8% |
| Dietary Fiber 1.5g | 5% |
| Sugars 15.55g | 10% |
| Protein 11.19g | 18% |
