Directions:
- Finely chop basil, pine nuts and garlic in processor.
- Gradually add olive oil through feed tube and process until smooth; mix in 1/2 cup Parmesan.
- Transfer to a small jar (can be made up to 4 days ahead – make on the weekend to enjoy a quick, mid-week meal. Pour enough olive oil on surface of pesto to inhibit exposure to air).
- Bring cream to boil in medium saucepan; whisk in pesto.
- Season to taste.
- Combine pasta, sauce and remaining 3/4 cup Parmesan in large bowl.
- Toss to coat evenly and serve sprinkled with some minced basil.
- Note: If you want this 'saucier' you can add a little milk to wet the pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 508.17 Kcal (2128 kJ) | ||
| Calories from fat | 273.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.41g | 47% | |
|---|---|---|---|
| Cholesterol | 40.53mg | 14% | |
| Sodium | 328.09mg | 14% | |
| Potassium | 105.58mg | 2% | |
| Total Carbs | 43.66g | 15% | |
| Sugars | 2.03g | 8% | |
| Dietary Fiber | 3.42g | 14% | |
| Protein | 16.34g | 33% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 1.5mg | 9% | |
| Calcium | 254.9mg | 25% | |
| Amount Per 100 g | |||
| Calories | 360.02 Kcal (1507 kJ) | ||
| Calories from fat | 193.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.54g | 47% | |
|---|---|---|---|
| Cholesterol | 28.72mg | 14% | |
| Sodium | 232.44mg | 14% | |
| Potassium | 74.8mg | 2% | |
| Total Carbs | 30.93g | 15% | |
| Sugars | 1.44g | 8% | |
| Dietary Fiber | 2.42g | 14% | |
| Protein | 11.58g | 33% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 1.1mg | 9% | |
| Calcium | 180.6mg | 25% | |
* 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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