Deconstructed Pesto Pasta
Bring a large pot of salted water to a boil. Meanwhile, toast the pine nuts in a 10-inch skillet over medium-low heat, stirring frequently, until golden in places, about 5 minutes. Pour onto a plate and set aside to cool. When the water boils, add the pasta and cook according to package directions until al dente.
While the pasta is cooking, gently heat the olive oil and sliced garlic over low heat in the same skillet used for the nuts, stirring frequently, until the garlic starts to turn golden, 4 to 8 min. Remove from the heat and stir in 3/4 tsp. kosher salt and 1/4 tsp. pepper.
When the pasta is done, scoop out 1/2 cup of the cooking liquid and reserve. Drain the pasta and return it to the pot. Pour the garlic and olive oil over the hot pasta and toss. Pour the reserved pasta water into the skillet, swirl it around, and pour it over the pasta. Toss well. Add the pine nuts and cheese and toss again until thoroughly mixed.
Transfer to a serving bowl and let cool for 5 min. Then, just before serving, toss in the basil. Pass extra cheese around with a grater for those who want more.
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Serving Size: 1 Serving (188g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 78 | ||
Calories from Fat: 63 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 40mg | 1 % | |
Potassium 85.3mg | 2 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.8g | ||
Protein 1.8g | 3 % | |
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: 78
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