Photo: Eaters Collective
Silk handkerchief pasta with pesto
11 ingredients
1 hr + 10 min
Serves 4
openrecipes
A pasta and pesto dish from Liguria, home of the best basil in Italy, giving us the famous pesto al Genovese.
Estimated Nutrition (whole recipe, rough)
958
Calories
34g
Protein
47g
Fat
101g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pine | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| 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
- 250g/9oz Italian ‘00’ flour, plus extra for dusting
- 1 free-range egg
- 3 free-range eggs
- 2 tbsp olive oil
- pinch salt
- large bunch of small-leaved basil
- about 10g/¼oz coarse sea salt
- 40g/1½oz pine kernels
- 4 garlic
- 100ml/3½fl oz olive oil
- 80g/3oz parmesan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes