Recipe Details
Ingredients
-
1(16 ounce) packagefarfalle pasta
-
1bunchfresh cilantro
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½cupwalnuts or pecans
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¼cupgrated Parmesan cheese
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5clovesgarlic, minced
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1tablespoonwhite wine vinegar
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½teaspooncayenne pepper
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salt to taste
-
½cupolive oil
Cooking Directions
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Bring a large pot of salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain well.
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Blend cilantro, nuts, Parmesan, garlic, vinegar, cayenne pepper, and salt in a food processor or blender. Add 1/4 cup olive oil and blend until combined. Add remaining olive oil until pesto reaches desired consistency.
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Pour pesto into a small saucepan and cook over low heat, stirring constantly, until pesto is warmed and begins to simmer. Pour over cooked pasta and toss to coat.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories386 | |
| % Daily Value * | |
| Total Fat 21g |
26% |
| Saturated Fat 3g |
16% |
| Cholesterol 3mg |
1% |
| Sodium 55mg |
2% |
| Total Carbohydrate 43g |
16% |
| Dietary Fiber 3g |
10% |
| Total Sugars 2g |
|
| Protein 10g |
20% |
| Vitamin C 3mg |
3% |
| Calcium 62mg |
5% |
| Iron 2mg |
12% |
| Potassium 187mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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