Photo: Markus Spiske
Perciatelli with Roasted Tomato and Almond Pesto
9 ingredients
Makes 4 main-course servings
openrecipes
Estimated Nutrition (whole recipe, rough)
525
Calories
21g
Protein
24g
Fat
60g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
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 3/4 pounds plum tomatoes, cored, halved, seeded
- 7 tablespoons extra-virgin olive oil, divided
- 2 1/2 tablespoons chopped fresh oregano, divided
- 2 unpeeled large garlic cloves
- 5 tablespoons whole raw almonds, divided
- 1/2 teaspoon dried crushed red pepper
- 1 pound perciatelli, spaghetti, or linguine
- Finely grated Parmesan cheese
- Ingredient info: Perciatelli are long hollow strands of pasta. Spaghetti and linguine make fine substitutes.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes