Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
762
Calories
27g
Protein
53g
Fat
51g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| 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
- 1/4 cup pine nuts or walnuts
- 2 cups tightly packed fresh basil leaves
- 2 or 3 garlic cloves
- 1/4 cup grated pecorino sardo or Parmiginao-Reggiano cheese
- 1/2 cup extra-virgin olive oil, or as needed
- Salt and freshly ground pepper, to taste
- 8 new potatoes, 9 to 10 oz. total
- 4 Tbs. extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 1/2 lb. green beans, trimmed and cut into 1 to 1 1/2-inch lengths
- 1 lb. fresh tagliarini or fettuccine
- 1/4 cup grated pecorino sardo or Parmesan cheese
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