Cost: $$ - Preparation Time: 25 minutes Difficulty Level: 3 - Servings: 6 Source: Jeffrey Gramm, Fl 1. Finely grind the basil, mint, nuts, Parmesan cheese and 1-1/2 tbsp of the garlic in a food processor. Gradually add 1 cup of olive oil and process until it is well blended. Transfer to small bowl; season with salt and pepper. 2. Cook the fettucine in large pot of boiling salted water until al-dente, stirring occasionally. 3. Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and 1-1/2 tbsp garlic. Saute until the shrimp are cooked through; remove from heat. 4. Drain the fettucine and return to the same pot. Add basil-mint pesto mixture and toss to coat. Transfer to a large serving bowl. Arrange the shrimp over the pasta and serve hot. Posted to The Gourmet Connection Recipe Page Newsletter by Recipe Page Newsletter
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|Serving Size: 1 Serving (2694g)|
|Recipe Makes: 1|
|Calories from Fat: 1458 (34%)|
|Amt Per Serving||% DV|
|Total Fat 162g||216 %|
|Saturated Fat 26.4g||132 %|
|Monounsaturated Fat 62.4g|
|Polyunsanturated Fat 60.4g|
|Cholesterol 1545mg||475 %|
|Sodium 1837.1mg||63 %|
|Potassium 7186.5mg||189 %|
|Total Carbohydrate 438.8g||129 %|
|Dietary Fiber 31.8g||127 %|
|Sugars, other 407g|
|Protein 277.4g||396 %|
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Calories per serving: 4248
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