Photo: Mike Kenneally
Bucatini with Pesto
11 ingredients
openrecipes
Pesto is one of the easiest sauces to make, as it requires no cooking, just a quick combining of fresh ingredients. This recipe makes enough pesto for dinner tonight plus 2 additional dishes (see related recipes at left).
Estimated Nutrition (whole recipe, rough)
756
Calories
20g
Protein
55g
Fat
50g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| 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
- 4 cups tightly packed fresh basil
- 4 large garlic cloves, minced
- 1 cup olive oil
- 2/3 cup pine nuts, lightly toasted
- 1 tsp. salt
- Freshly ground pepper, to taste
- 1 1/2 cups grated Parmigiano-Reggiano or pecorino romano cheese, or a combination
- 4 Tbs. unsalted butter, at room temperature
- 2 Tbs. salt
- 1 lb. bucatini, spaghetti or other strand pasta
- 1/2 cup grated Parmigiano-Reggiano or pecorino romano cheese, or a combination
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