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Ingredientes
- 3 c. Coarsely minced parsley
- 1 c. Walnuts
- 3 lrg Garlic cloves
- 2 Tbsp. Grated parmesan cheese
- 1 tsp Salt
- 1 tsp Dry basil, crushed
- 1 c. Extra virgin olive oil
- 1 lb Tagliatelle noodles
- Â Â Additional parmesan cheese
Direcciones
- Combine parsley, walnuts, garlic, Parmesan cheese, salt, basil and oil in food processor container and process till well blended and mix is thick. Keep at room temperature. Meanwhile, cook Tagliatelle in plenty of boiling salted water till just tender but hard to the bite. Drain. Turn onto hot platter and top with walnut pesto sauce. Toss till Tagliatelle is well coated with sauce. Serve with additional Parmesan cheese, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 8 servings | |
| Calories 295 | |
| Calories from Fat 279 | 95% |
| Total Fat 31.82g | 40% |
| Saturated Fat 4.38g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 322mg | 13% |
| Potassium 150mg | 4% |
| Total Carbs 2.31g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.36g | 0% |
| Protein 2.12g | 3% |
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