Fusilli with Spinach and Sun Dried Tomato Pesto
by ABWE
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INGREDIENTS
- 3 3/4 cups Pine Nuts ; toasted
- 75 ea Sun Dried Tomatoes
- 1 1/4 lbs Spinach
- 2 1/2 cups Olive oil
- 6 1/4 tsp salt
- 2 1/2 tsp Black Pepper
- 5 lbs Fuisilli
- 5 cups Cherry Tomatoes ; 1/2 them
- 1 1/4 cups Parmesan
INSTRUCTIONS
-Blend 1 1/4c pine nuts, 3 tsp salt, 1 tsp black pepper, 15 sun dried tomatoes and puree in food processor till smooth. Stream in oil. Add in more sun dried tomatoes if desired.
-Cook Fusilli, cool
-Toss pasta, pesto, spinach, tomatoes, and rest of pine nuts together, season, may need to add more spinach.
-Serve
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (4122g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 3952 | ||
| Calories from Fat: 3389 (86%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 376.6g | 502 % | |
| Saturated Fat 51.5g | 258 % | |
| Monounsaturated Fat 164.6g | ||
| Polyunsanturated Fat 121.2g | ||
| Cholesterol 88mg | 27 % | |
| Sodium 2023.6mg | 70 % | |
| Potassium 6900.5mg | 182 % | |
| Total Carbohydrate 94.8g | 28 % | |
| Dietary Fiber 33.1g | 132 % | |
| Sugars, other 61.7g | ||
| Protein 103.3g | 148 % | |
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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. |
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Calories per serving: 3952
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