Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
1069
Calories
25g
Protein
69g
Fat
93g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Pine Nut | 1 oz (28g) | 191 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Bell Pepper | 1 medium (119g) | 31 |
| Clove | 1 tsp ground (2g) | 7 |
| 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 1⁄2 cups lightly packed fresh basil leaves
- 3 Tbs. pine nuts
- 1 garlic clove, coarsely chopped
- 1⁄2 tsp. kosher salt
- 1⁄3 cup extra-virgin olive oil
- 1⁄4 lb. Parmigiano-Reggiano cheese, freshly
- grated
- Kosher salt for cooking the vegetables and
- the pasta
- 1⁄2 lb. small red potatoes, peeled and sliced
- about 1⁄4 inch thick
- 1⁄2 lb. young, thin green beans, stem ends
- trimmed
- 1 lb. dried penne
- 1 Tbs. unsalted butter, at room temperature
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