Cook pasta per directions on box and drain. Heat whipping creme and butter and garlic in saucepan, add parmesan cheese and pesto sauce. Then pour on top of pasta and add fresh tomatoes (opt) I only use fresh tomatoes from my garden for this. In the winter I don't use tomatoes. This is a wonderful side dish. I hope you enjoy this as much as I do.
2 cups of fresh washed and dried basil leaves
4 cloves of garlic
1/8 cup almonds( I use italian parmesan all natural accents found in the vegetable deparment)
Place basil leaves and garlic and nuts in food processor and pulse until fine, then add olive oil through the shoot until moist.
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|Serving Size: 1 Serving (171g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 332 (62%)|
|Amt Per Serving||% DV|
|Total Fat 36.9g||49 %|
|Saturated Fat 15.3g||76 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 111.2mg||34 %|
|Sodium 548.7mg||19 %|
|Potassium 211mg||6 %|
|Total Carbohydrate 37.5g||11 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 36.5g|
|Protein 13.1g||19 %|
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Calories per serving: 536
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