Try this Penne with Mushroom Pesto recipe, or contribute your own.
Suggest a better descriptionIn a 6 quart kettle bring 5 quarts salted water to a boil for pasta. Make pesto: In a 10 to 12inch nonstick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saute mushrooms with Worcestershire sauce, Sherry, and salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes. In a food processor puree mushroom mixture with garlic, pine nuts, Parmesan, and remaining 3 tablespoons oil. Add parsley and blend until parsley is chopped fine. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Cook pasta in boiling water until al dente. Reserve 1 cup cooking water and drain pasta. In a large bowl whisk together pesto and 2/3 cup reserved hot cooking water. Add pasta and toss well, thinning pesto, if necessary, with remaining reserved cooking water. Yield: 6 servings Recipe by: COOKING LIVE SHOW #CL9255
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Serving Size: 1 Serving (583g) | ||
Recipe Makes: 1 servings | ||
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Calories: 826 | ||
Calories from Fat: 758 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 84.2g | 112 % | |
Saturated Fat 13.4g | 67 % | |
Monounsaturated Fat 47.8g | ||
Polyunsanturated Fat 17.5g | ||
Cholesterol 22mg | 7 % | |
Sodium 550.6mg | 19 % | |
Potassium 369.3mg | 10 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 7.5g | ||
Protein 14.2g | 20 % | |
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: 826
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