Try this Tagliatelle in a Fresh Basil And Walnut Sauce recipe, or contribute your own.
Suggest a better description1. Cook the pasta in boiling salted water as directed on the packet. 2. Put the tomatoes in a bowl, cover with boiling water for about 40 seconds, then plunge into cold water. Peel off the skins. Crush the garlic. 3. Put the tomatoes, garlic, pepper, Parmesan cheese and parsley in a food processor and blend to a smooth paste. Gradually add the olive oil, drop by drop, then add the basil and walnuts. 4. Drain the pasta and toss in the walnut sauce and cream. Garnish with sprigs of basil and serve at once with Parmesan cheese. NOTES : This is a very rich pasta dish. I usually use tagliatelle which are flat, ribbon noodles but for a change I use pappardelle. These are broader noodles which sometimes have wavy edges.
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Serving Size: 1 Serving (207g) | ||
Recipe Makes: 4 | ||
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Calories: 551 | ||
Calories from Fat: 280 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.1g | 41 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 9.2g | ||
Cholesterol 81.2mg | 25 % | |
Sodium 287.2mg | 10 % | |
Potassium 412.6mg | 11 % | |
Total Carbohydrate 52g | 15 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 50.2g | ||
Protein 18.2g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 551
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