Rustic Pesto and Bucatini

Author: Canadian Living

 This is best served right away, when the pasta is freshly coated with the olive oil and pesto mixture.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: March 2011

Ingredients

  • 1 lb bucatini pasta
  • 3/4 cups pine nuts
  • 1 cup torn fresh basil leaf
  • 1/2 cup coarsely chopped fresh parsley
  • 1/3 cup finely grated Romano cheese
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon finely grated lemon zest
  • 3 tablespoons lemon juice
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt

Method

In large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Drain, reserving 1/2 cup of the liquid.

Meanwhile, in mortar and pestle or with food processor, coarsely crush pine nuts, leaving some whole; transfer to large bowl. Add basil, parsley, Romano cheese, oil, lemon zest and juice, pepper and salt; stir to combine.

Toss in pasta and enough of the reserved cooking liquid to coat.

Nutritional facts Per each of 8 servings: about

  • Sodium 297 mg
  • Protein 11 g
  • Calories 376.0
  • Total fat 18 g
  • Potassium 181 mg
  • Cholesterol 4 mg
  • Saturated fat 2 g
  • Total carbohydrate 45 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 58.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rustic Pesto and Bucatini

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