Directions:
- Boil the Fussily drain and shock it in an Ice water bath to cool it down and prevent it form over cooking
- Directions for Pesto:
- Combine the Olive oil, Brine, the Red pepper flakes in a measuring cup
- Remove all of the leaves from the herbs and rinse well ad to food processor
- Remove the skins of the garlic and chop, add to food processor
- Pulse the processor until a paste is formed
- Add the oil and brine mixture in a stream until blended smooth
- Add the Nutritional yeast and pulse for a few seconds
- In a large Bowl add the Pasta, Radishes, Olives and the Greens, Walnut halves and toss.
- Add the Pesto dressing and toss to coat the pasta evenly.
- Place a generous mound of Salad onto a plate
- Shave the Romano Cheese onto each plate
- Add the Egg quarters
- Enjoy
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2230.49 Kcal (9339 kJ) | ||
| Calories from fat | 451.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.21g | 77% | |
|---|---|---|---|
| Cholesterol | 957.25mg | 319% | |
| Sodium | 3753.17mg | 156% | |
| Potassium | 1331.81mg | 28% | |
| Total Carbs | 190.16g | 63% | |
| Sugars | 25.49g | 102% | |
| Dietary Fiber | 30.08g | 120% | |
| Protein | 96.07g | 192% | |
| Vitamin C | 16.8mg | 28% | |
| Vitamin A | 4.5mg | 150% | |
| Iron | 10.3mg | 57% | |
| Calcium | 946.7mg | 95% | |
| Amount Per 100 g | |||
| Calories | 821.85 Kcal (3441 kJ) | ||
| Calories from fat | 166.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.5g | 77% | |
|---|---|---|---|
| Cholesterol | 352.71mg | 319% | |
| Sodium | 1382.89mg | 156% | |
| Potassium | 490.72mg | 28% | |
| Total Carbs | 70.07g | 63% | |
| Sugars | 9.39g | 102% | |
| Dietary Fiber | 11.08g | 120% | |
| Protein | 35.4g | 192% | |
| Vitamin C | 6.2mg | 28% | |
| Vitamin A | 1.7mg | 150% | |
| Iron | 3.8mg | 57% | |
| Calcium | 348.8mg | 95% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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