Pesto Spaghetti
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
parsley leaves
minced |
|
| 1 | tablespoon |
basil
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
white pepper
|
|
| 2 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
water
boiling |
|
| ¾ | cup |
Parmesan cheese
|
|
| 1 | pound |
spaghettini
|
* |
| ¼ | cup |
pignoli nuts
|
* |
| ½ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
parsley leaves
minced |
|
| 15 | ml |
basil
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
white pepper
|
|
| 2 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
water
boiling |
|
| 177 | ml |
Parmesan cheese
|
|
| 453.6 | g |
spaghettini
|
* |
| 59 | ml |
pignoli nuts
|
* |
| 118 | ml |
vegetable oil
|
|
Directions
Cook spaghetti as package directs and drain well.
Combine all ingredients in a bowl and pour over spaghetti.
Finely chopped walnuts substitute for pignoli.
Serve with parmesan cheese.
Leftovers can be frozen.
