Rustic Pesto and Bucatini
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 376376 cal |
| pro | 11 g11g pro |
| total fat | 18 g18g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 45 g45g carb |
| fibre | 4 g4g fibre |
| chol | 4 mg4mg chol |
| sodium | 297 mg297mg sodium |
| potassium | 181 mg181mg potassium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 2424 iron |
| vit A | 66 vit A |
| vit C | 1313 vit C |
| folate | 5858 folate |
This is best served right away, when the pasta is freshly coated with the olive oil and pesto mixture.
Ingredients
- 1 lb bucatini pasta 1 lb bucatini pasta
- 3/4 cup pine nuts 3/4 cup pine nuts
- 1 cup torn fresh basil leaves 1 cup torn fresh basil leaves
- 1/2 cup coarsely chopped fresh parsley 1/2 cup coarsely chopped fresh parsley
- 1/3 cup finely grated Romano cheese 1/3 cup finely grated Romano cheese
- 1/4 cup extra-virgin olive oil 1/4 cup extra-virgin olive oil
- 1 tbsp finely grated lemon zest 1 tbsp finely grated lemon zest
- 3 tbsp lemon juice 3 tbsp lemon juice
- 1/2 tsp pepper 1/2 tsp pepper
- 1/4 tsp salt 1/4 tsp salt
Preparation
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 sa< stir to combine.
Toss in pasta and enough of the reserved cooking liquid to coat.
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 sa< stir to combine.
Toss in pasta and enough of the reserved cooking liquid to coat.
Source : Canadian Living Magazine: March 2011
- Keywords : Dinner; Pasta; Pine Nuts; Basil; Parsley; Romano cheese; Boil; 400 calories;
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