In a food processor, combine basil, 1/4 cup walnuts, garlic and lemon juice. While processing, stream in oil until smooth. Transfer mixture to a bowl, stir in cheese, salt and pepper. Set aside. Create long strips or ribbons of carrots and zucchini. Chop remaining walnuts. Set aside. Bring a pot of salted water to a boil. Add pasta, cook 9 min. Drain, rinse under cold water until cool. Stir in pesto, carrot and zucchini ribbons, and remaining walnuts, then SERVE...
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|Serving Size: 1 Recipe (964g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 720 (40%)|
|Amt Per Serving||% DV|
|Total Fat 80g||107 %|
|Saturated Fat 11.5g||57 %|
|Monounsaturated Fat 32.2g|
|Polyunsanturated Fat 28.8g|
|Cholesterol 270.3mg||83 %|
|Sodium 553.8mg||19 %|
|Potassium 2350mg||62 %|
|Total Carbohydrate 215.7g||63 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 204.6g|
|Protein 70.3g||100 %|
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Calories per serving: 1819
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