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Add a photoServings: 6
Ingredients
- 1 Tbsp. extra virgin olive oil
- Â Â Coarse salt to taste
- 1 lb spaghettoni, bucatini or possibly spaghetti
- 1 c. Pesto - (to 1 1/2) see below
- 1/4 c. walnuts
- 1/4 c. pine nuts
- 3 Tbsp. chopped garlic - (9 cloves)
- 5 c. fresh basil leaves - (packed)
- 1 tsp coarse salt
- 1 tsp freshly-grnd black pepper
- 1Â 1/2 c. extra-virgin extra virgin olive oil plus more,
- Â Â for storing
- 1 c. freshly-grated Parmesan cheese
Directions
- Make the Pesto: Place the walnuts, pignolis, and garlic in the bowl of a food processor. Process for 30 seconds. Add in the basil, salt, and pepper. With the processor running, slowly pour the extra virgin olive oil into the bowl through the feed tube, and process till mix is finely pureed. Add in the Parmesan, and process for 1 minute.
- To store in the refrigerator or possibly freezer, pour sufficient extra virgin olive oil over the surface of the pesto to cover, to prevent it from turning black. Store in the refrigerator for up to 2 days and in the freezer for up to 3 months. (Makes 2 1/2 c.)
- Bring a large pot of water to a boil, and add in extra virgin olive oil and salt. Drop the pasta into the boiling water; stir to keep the pasta from sticking together. Cook till al dente, but cooked through. Drain the pasta in a colander, and toss it in a large bowl with sufficient pesto to coat each strand. Taste for seasoning, and serve warm or possibly at room temperature.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 6 servings | |
| Calories 739 | |
| Calories from Fat 710 | 96% |
| Total Fat 80.2g | 100% |
| Saturated Fat 11.57g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 739mg | 31% |
| Potassium 157mg | 4% |
| Total Carbs 3.76g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.52g | 0% |
| Protein 5.14g | 8% |
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