Photo: Mike Kenneally
Pounded Walnut Strozzapreti
9 ingredients
10 min + 20 min
openrecipes
Inspired by Mona Talbott's recipe in the new Coco cookbook, a pounded walnut pesto with marjoram and parsley, tossedwith farro pasta and Pecorino cheese.
Estimated Nutrition (whole recipe, rough)
546
Calories
15g
Protein
19g
Fat
80g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Farro | 1/2 cup cooked (100g) | 170 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 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
- 3/4 cup / 3.5 oz / 100g walnuts
- 1 clove garlic, peeled, germ removed if garlic sprouted
- 1/4 teaspoon fine grain sea salt
- 2/3 cup / 5oz / 150ml extra-virgin olive oil
- 3 tablespoons marjoram, chopped
- 3 tablespoons parsley, chopped
- 1/2 cup / 1 oz / 30 g pecorino Romano, grated
- salt & pepper
- 1 pound / 16 oz / 460g short farro pasta
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes