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Suggest a better description1. Cook the orzo in boiling, salted water until it is al dente, then drain and leave to cool slightly. 2. Toss with the pesto and set to one side. 3. Toss the tomatoes with the balsamic vinegar and salt. 4. Arrange the pasta on four serving plates next to a portion of tomatoes. 5. Sprinkle the pine nuts over the pasta, and then sprinkle the whole dish with the feta cheese. 6. Serve garnished with the basil sprigs on a bed of mixed Italian Salad. Pesto 7. Put the basil in a blender with the olive oil, cheese, walnuts and garlic. 8. Blend until smooth, then season with salt. 9. This pesto can be used to garnish pizzas, soups and vegetable dishes. If it is too thick it can be thinned with additional olive oil. NOTES : Chef:Jean Davies
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Serving Size: 1 Serving (372g) | ||
Recipe Makes: 4 | ||
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Calories: 415 | ||
Calories from Fat: 194 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 65.5mg | 20 % | |
Sodium 427.1mg | 15 % | |
Potassium 810.1mg | 21 % | |
Total Carbohydrate 43.6g | 13 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 39.5g | ||
Protein 15.3g | 22 % | |
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: 415
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