Finely grind basil, mint nuts, Parmesan and 1 1/2 tbs garlic in processor. Gradually add 1 c oil and process until pesto is well blended. Transfer to bowl. Season with salt andpepper. (Can be made 3 days ahead. Press plastic wrap onto surface, chill. Bring to room temperature before using.) Cook fettuccine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Meanwhile, heat 2 tbs oil in large skillet over medium-high heat. Add shrimp and 1 1/2 tbs garlic; saute until shrimp are cooked through, about 4 minutes. Remove from heat. Drain pasta. Return to same pot. Add pesto and toss to coat. Transfer to large bowl. Arrange shrimp over pasta and serve. Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (251g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 38 (11%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 87.3mg||27 %|
|Sodium 127mg||4 %|
|Potassium 371.4mg||10 %|
|Total Carbohydrate 64.1g||19 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 63.8g|
|Protein 15.7g||22 %|
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: 359
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!