Linguine with Pesto Sauce
Tornatore's Catering and Banquets, MO
Yield: 4 servings
3 Tbsp grated Parmesan cheese, divided
2 Tbsp toasted pine nuts, divided
2 oz fresh basil leaves (about 4 cups, loosely packed)
1 tsp chopped garlic
4 to 6 Tbsp olive oil
1 pound linguine
3/4 to 1 cup half-and-half
Salt and ground black pepper
Fresh parsley, for garnish
To make pesto, process 2 Tbsp Parmesan, 1 Tbsp plus 1 tsp pine nuts,
basil,
garlic and olive oil in food processor until a thick paste forms; set aside.
Cook linguine; drain. In a large skillet over low heat, dilute pesto with
half-and-half; season to taste with salt and pepper. Fold in linguine. Serve
on a platter, sprinkled with remaining 1 tsp pine nuts and 1 Tbsp Parmesan.
Garnish with parsley. Per serving: 545 cals, 24.5g fat, 6g sat fat, 25mg
chol, 16.5g pro, 67g carb, 3g sugar, 5g fiber, 294 mg sodium, 164mg calcium.
Tornatore's Catering and Banquets, MO
Yield: 4 servings
3 Tbsp grated Parmesan cheese, divided
2 Tbsp toasted pine nuts, divided
2 oz fresh basil leaves (about 4 cups, loosely packed)
1 tsp chopped garlic
4 to 6 Tbsp olive oil
1 pound linguine
3/4 to 1 cup half-and-half
Salt and ground black pepper
Fresh parsley, for garnish
To make pesto, process 2 Tbsp Parmesan, 1 Tbsp plus 1 tsp pine nuts,
basil,
garlic and olive oil in food processor until a thick paste forms; set aside.
Cook linguine; drain. In a large skillet over low heat, dilute pesto with
half-and-half; season to taste with salt and pepper. Fold in linguine. Serve
on a platter, sprinkled with remaining 1 tsp pine nuts and 1 Tbsp Parmesan.
Garnish with parsley. Per serving: 545 cals, 24.5g fat, 6g sat fat, 25mg
chol, 16.5g pro, 67g carb, 3g sugar, 5g fiber, 294 mg sodium, 164mg calcium.