Cook capsicum in oven until skin is black. Remove from oven and put into a plastic bag so they can sweat. After about 1/2 hour remove and peel off skin. Fry pinenuts until golden in a little of the oil. Drain on paper. Add pine nuts, capsicum, garlic and parmesan to blender. Blend and slowly add olive oil until it forms a good paste. Serve with Bow-tie pasta. You can also stir spinach through pasta, add pesto and heat through. Per serving: 345 Calories (kcal); 36g Total Fat; (90% calories from fat); 4g Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (127g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 160 (70%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 11mg||3 %|
|Sodium 200.9mg||7 %|
|Potassium 397mg||10 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 10.4g|
|Protein 8.4g||12 %|
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Calories per serving: 230
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