Pesto pasta
Wash and dry spinach and basil well. Put in food processor with steel blade and pulse repeatedly until both are well chopped. Add garlic, pine nuts, and parmesan and blend for 2-3 minutes until nuts are finely chopped and mixture is well combined. With lid on and the processor running, drizzle olive oil in through the feeder tube until mixture is the consistency you prefer. If the consistency is too thick, add olive oil until desired consistency is reached.
Serve 1 cup of cooked cavatappi with 1/4 cup pesto each. Fold in sauteed mushrooms and cooked chicken.
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Serving Size: 1 Serving (191g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 358 | ||
Calories from Fat: 169 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.8g | 25 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 100.9mg | 31 % | |
Sodium 405.8mg | 14 % | |
Potassium 441.6mg | 12 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3.2g | ||
Protein 42.3g | 60 % | |
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: 358
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