Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
1026
Calories
28g
Protein
66g
Fat
89g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Pine Nut | 1 oz (28g) | 191 |
| Pine | 1 oz (28g) | 191 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Walnut | 1 walnut half (4g) | 26 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 lb. Yukon Gold potatoes, cut into 1/8-inch
- rounds
- Coarse salt, to taste, plus 1/2 tsp.
- Leaves from 2 bunches fresh basil
- 1/4 cup pine nuts, toasted, plus crushed pine
- nuts for garnish
- 2 garlic cloves
- 1/4 cup grated Parmigiano-Reggiano cheese,
- plus more for garnish
- 1/2 cup olive oil, plus more as needed
- 1 lb. trofiette pasta
- 1/2 lb. haricots verts, trimmed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes