Blanch basil leaves in boiling water for 30 seconds. Drain the leaves and press excess water out. Place basil, butter, and garlic in a food processor. Process until well blended. Add the next five ingredients and process until smooth. Taste to see if you need more garlic. Boil pasta in salted water, drain and pour into a large bowl. Add the pestolino and toss until blended. If you prepare the pestolino ahead, cover and refrigerate but do not heat. When ready to eat toss with the hot pasta. Yield: 2 cups (use 1/2 cup of sauce per 12 ounces of pasta) Nutritional information: 43 calories and 3.5 grams of fat per one tablespoon of sauce (Courtesy of "Fat Chance" by Joan Cortopassi and Annette Cain) Busted by Gail Shermeyer <firstname.lastname@example.org> on May 24, 1997 Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHD147 Posted to MC-Recipe Digest V1 #639 by email@example.com (Shermeyer-Gail) on Jun 07, 1997
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|Serving Size: 1 Serving (355g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 148 (14%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 4g|
|Cholesterol 250.8mg||77 %|
|Sodium 185.7mg||6 %|
|Potassium 684.9mg||18 %|
|Total Carbohydrate 188g||55 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 186.4g|
|Protein 41.1g||59 %|
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Calories per serving: 1070
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