Photo: Mike Kenneally
Penne with Basil and Pine Nuts
11 ingredients
Serves 4.
openrecipes
To make fresh bread crumbs, use day-old bread, ideally from a baguette or country loaf. Alternatively, dry fresh slices in a 300°F oven for about 10 minutes. Tear the bread into large pieces and process in a food processor to make crumbs.
Estimated Nutrition (whole recipe, rough)
922
Calories
25g
Protein
44g
Fat
104g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 Tbs. salt, plus more, to taste
- 1 lb. penne
- 1/3 cup pine nuts
- 6 Tbs. olive oil
- 1 cup fine bread crumbs (see note above)
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1/4 tsp. red pepper flakes
- 1/4 lb. Parmigiano-Reggiano cheese, grated
- 2/3 cup slivered fresh basil leaves
- Freshly ground pepper, to taste
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