Recipe courtesy of Valentino.
1. Place the pine nuts, Parmesan, parsley, pinch of salt and 1 cup olive oil in the work bowl of a food processor; pulse until combined. Add basil, and continue to pulse until mixture is smooth; set aside.
2. Heat remaining 1/4 cup olive oil in a large skillet over medium-high heat. Add onions, carrot, celery, and sugar; cook until softened, about 6 to 8 minutes. Add tomatoes and cook until thickened, about 25 minutes.
3. Meanwhile, bring a large pot of water to a boil; add salt and return to a boil. Add pasta and cook, according to package directions. Drain pasta; set aside.
4. Puree tomato mixture through a food mill into the pasta pot. Place pot over low heat and add pesto. Add pasta, and toss to combine. Serve immediately.
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Serving Size: 1 Serving (336g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1353 | ||
Calories from Fat: 936 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 104g | 139 % | |
Saturated Fat 17.9g | 89 % | |
Monounsaturated Fat 59g | ||
Polyunsanturated Fat 20.1g | ||
Cholesterol 114.8mg | 35 % | |
Sodium 664mg | 23 % | |
Potassium 606.2mg | 16 % | |
Total Carbohydrate 78g | 23 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 75.2g | ||
Protein 32.5g | 46 % | |
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: 1353
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