This pesto gets its richness from half-and-half. The result is a creamy mixture similar to an Alfredo sauce but with pestolike flavor. Serve it with a tossed garden salad and a French bread baguette.
Yield: 3 servings (serving size: about 1 1/3 cups)
Ingredients
- 1 (9-ounce) package fresh fettuccine
- 3 cups fresh basil leaves
- 1/4 cup half-and-half
- 3 tablespoons roasted macadamia nuts
- 3 tablespoons grated fresh Parmesan cheese
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Preparation
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, place basil and remaining ingredients in a food processor; process until smooth. Combine basil mixture and pasta in a large bowl, tossing to coat.
Nutritional Information
- Calories:
- 374 (30% from fat)
- Fat:
- 12.4g (sat 3.8g,mono 6.4g,poly 1.1g)
- Protein:
- 14.6g
- Carbohydrate:
- 51.5g
- Fiber:
- 5.8g
- Cholesterol:
- 77mg
- Iron:
- 4.6mg
- Sodium:
- 756mg
- Calcium:
- 197mg
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