Cook pasta according to package directions. While pasta is cooking, place the remaining ingredients in a blender or food processor and blend them on low until coarsely ground (do not liquify). If pesto is too thick, add 1 T olive oil or lemon juice and continue processing. When pasta is al dente, drain and place in serving dish. Pour pest over pasta and toss gently. Optional garnishes: Chopped, steamed cauliflower, sliced black olives, crumbled feta cheese, grated parmesan or Romano cheese, raw sunflower seeds, or chopped red or yellow pepper. If using oil-packed sun-dried tomatoes, drain. If using loose dried tomatoes, place in a deep bowl and cover with boiling water; let steep 10 minutes and drain prior to use. Per serving: 4655 Calories (kcal); 302g Total Fat; (57% calories from fat); 103g Protein; 407g Carbohydrate; 0mg Cholesterol; 2206mg Sodium Food Exchanges: 26 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 57 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (692g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 852 (76%)|
|Amt Per Serving||% DV|
|Total Fat 94.7g||126 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 25.7g|
|Polyunsanturated Fat 46.9g|
|Cholesterol 0mg||0 %|
|Sodium 1699.9mg||59 %|
|Potassium 3610.2mg||95 %|
|Total Carbohydrate 64.8g||19 %|
|Dietary Fiber 15g||60 %|
|Sugars, other 49.7g|
|Protein 30g||43 %|
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Calories per serving: 1123
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