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4 servings
suggest servings
| 12 | ounces | egg tagliarini | |
| 2 | cups | walnuts | |
| 3 | cloves | garlic | fresh |
| 1/4 | cup | butter | |
| 1/4 | cup | olive oil | |
| 1/2 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
Cook tagliarini as directed for about 9 minutes or until al dente.
While tagliarini is cooking, mix walnut meats in blender with enough hot tagliarini water to make a paste.
Add garlic, butter, olive oil and Parmesan cheese; blend, adding enough hot water to form desired consistency.
Pour sauce over drained tagliarini; toss until well coated and serve hot.
Sprinkle on additional Parmesan cheese if desired.
| % Daily Value* | |
| Total Fat 66.0g | 101% |
| Saturated Fat 13.0g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 276mg | 11% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 4.0g | 18% |
| Sugars 1.0g | |
| Protein 20.0g | 41% |
| Vitamin A | 9% | Vitamin C | 5% | |
| Calcium | 19% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Poaching is a wet-heat cooking method whereby food is submerged in liquid and gently cooked. Shallow-poaching is a subtype of poaching in which the food is only partially ...
Delicious, if tofu can be cooked like this way, everyone will love tofu, we made the marinara sauce yesterday afternoon, and the sauce was thick and tasty, then later we made this tofu steak, they are excellent, it is a good way to get protien and enjoy beancurt.
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