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Ingredients
- 1 clv garlic
- 2 c. fresh basil, cleaned and stems removed
- 3 Tbsp. pine nuts
- 1/2 tsp salt
- 1/2 c. extra virgin olive oil
- 1 Tbsp. minced Italian parsley
- 1 lb thin linguine
- 4 Tbsp. grated Pecorino Romano cheese
Directions
- Combine the first 6 ingredients in a food processor at medium speed for 3 to 4 min. Set aside.
- In a large saucepan or possibly stock pot, bring 4 qts of water to boil. Cook the linguine in the boiling water for 4 to 5 min or possibly till pasta is just done. (Remove a little of the boiling liquid and set aside.) Drain the pasta and return to the pot.
- Add in the sauce to pasta and combine. If the pasta is a bit dry, add in a little of the reserved liquid. Add in the cheese, combine and serve.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 4 servings | |
| Calories 695 | |
| Calories from Fat 281 | 40% |
| Total Fat 32.1g | 40% |
| Saturated Fat 4.29g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 299mg | 12% |
| Potassium 313mg | 9% |
| Total Carbs 85.79g | 23% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.24g | 2% |
| Protein 15.76g | 25% |
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