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Fettucini with Broccoli Pesto

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Submitted by jcb

YIELD

4 servings

PREP

10 min

COOK

5 min

READY

20 min

Ingredients

4 946
CUPS ML BROCCOLI FLORETS
flower part only
1 237
CUP ML WALNUTS
¾ 177
CUP ML PARMESAN CHEESE
small chunks
1 237
CUP ML OLIVE OIL
1 1
PINCH PINCH SALT *
8 231.2
OUNCES ML/G PASTA, FETTUCCINE
1 1
EACH EACH GARLIC CLOVES
¼ 59
CUP ML BUTTER
1 15
TABLESPOON ML LEMON JUICE
1 1
EACH EACH GARLIC CLOVES
4 946
CUPS ML CREAM

Directions

In food processor combine first 6 ingredients to make pesto.

In a large pan sauté one crushed garlic clove in butter, stir in lemon juice.

When thoroughly blended add the cream.

Cook about 20 seconds.

Add to cooked fettucini, and lightly toss with a pinch of parsley.

Add the broccoli pesto to taste, and serve with extra grated Parmesan cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 493g (17.4 oz)
Amount per Serving
Calories 1555 79% from fat
 % Daily Value *
Total Fat 137g 210%
Saturated Fat 48g 240%
Trans Fat 0g
Cholesterol 205mg 68%
Sodium 489mg 20%
Total Carbohydrate 20g 20%
Dietary Fiber 4g 16%
Sugars g
Protein 62g
Vitamin A 83% Vitamin C 120%
Calcium 52% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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