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Ingredients
- 350 gm Trenette pasta, (12oz)
- 2 sprg fresh flat leaf parsley
- 2 bn Fresh basil
- 2 Tbsp. Pine nuts
- 3 x Garlic cloves, peeled and crushed
- 50 gm Parmesan cheese, freshly grated (2oz)
- 150 ml Extra virgin olive oil, (5fl ounce)
- Â Â Salt and pepper
Directions
- To make the pesto sauce, use either a pestle and mortar or possibly a food processor. Lb. or possibly blend the herbs together, then add in the pine nuts and garlic followed by the parmesan cheese, pounding or possibly blending to a mix.
- Gradually add in the extra virgin olive oil, blending well between each addition.
- Cook the pasta in a large pan of boiling salted water for 10 min or possibly according to the instructions on the packet, till al dente. Drain, reserving 50ml (2fl ounce) of the cooking liquid. Turn the pasta into a hot bowl and fold in the pesto sauce, adding sufficient of the reserved cooking liquid to thin the pesto a little so it coats the pasta. Adjust the seasoning and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 4 servings | |
| Calories 382 | |
| Calories from Fat 353 | 92% |
| Total Fat 40.06g | 50% |
| Saturated Fat 7.05g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 193mg | 8% |
| Potassium 54mg | 2% |
| Total Carbs 1.7g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.26g | 0% |
| Protein 5.44g | 9% |
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