Based on Reuben Riffel's recipe from "Reuben Cooks", p. 179.
Heat pine nuts in frying pan without oil. Leave to rest.
Cut selery, even leaves, and simmer in boiling water for 15 mins. Drain and leave to rest.
Cut onion and challotte and heat in frying pan for 10 mins with plenty of olive oill. Add celery and anchovies, and leave to rest.
Cook pasta, drain, and add to sauce.
Add pine nuts, raising and parmesan to dish, and serve in pan on the table.
Drink with a nice Viognier wine.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (396g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 447 | ||
Calories from Fat: 234 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26g | 35 % | |
Saturated Fat 9.7g | 49 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 59mg | 18 % | |
Sodium 805.7mg | 28 % | |
Potassium 557.1mg | 15 % | |
Total Carbohydrate 28.4g | 8 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 25.8g | ||
Protein 28.2g | 40 % | |
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. |
Calories per serving: 447
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