Combine bail, garlic, nuts, oil and salt in food processor. By hand, beat in Parmesan and Romano, then butter. Mince tomatoes very fine with sharp knife. Do not puree or mash. Cook linguine in boiling, salted water until tender yet firm. Drain off all but about 1 tbls. cooking water. Add small amount of butter to pasta. For each serving, add 1/2 tomato to linguine, then add pesto sauce. Mix quickly and serve at once.
Per Serving (excluding unknown items): 562 Calories; 29g Fat (46.6% calories from fat); 15g Protein; 61g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 577mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 5 Fat.
Suggested Wine: C
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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|Serving Size: 1 Serving (171g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 174 (44%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 77.2mg||24 %|
|Sodium 153mg||5 %|
|Potassium 330.1mg||9 %|
|Total Carbohydrate 45g||13 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 44.1g|
|Protein 12g||17 %|
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Calories per serving: 399
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