Ingredients
No. Servings
- Farfalle pasta
180G180G - Fresh basil
70g70g - Garlic cloves
2units2units - Parmigiano reggiano
70g70g - Pine nuts
30g30g - Saltto taste
- Extra virgin olive oil
70g70g
Preparation
- STEP 1 OF 5
Take a marble mortar and place the garlic cloves, with the inner germ removed, inside. Work the garlic with a wooden pestle until you obtain a cream, then add the pine nuts and proceed in the same way.
- STEP 2 OF 5
Add the previously washed and dried basil leaves, a pinch of salt. Crush and when the consistency is creamy, add the Parmigiano.
- STEP 3 OF 5
Finally, pour in the oil and continue to crush until you reach the desired consistency.
- STEP 4 OF 5
Now you are ready to dress the pasta with your pesto. Once al dente, drain it and mix it in a bowl with the pesto, if necessary add a ladle of pasta cooking water and mix.
- STEP 5 OF 5
Serve garnished with fresh basil leaves.
Suggestions
Pot for pasta
Large bowl
General Information
Origin
Italia
Analysis
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
| Energy (kcal) | 293.47 |
| Carbohydrates (g) | 24.59 |
| of which Sugars (g) | 4.12 |
| Fat (g) | 17.51 |
| of which Saturates (g) | 3.98 |
| Protein (g) | 9.88 |
| Fiber (g) | 2.04 |
| Sale (g) | 0.06 |
- Proteins9.88g·18%
- Carbohydrates24.59g·46%
- Fats17.51g·32%
- Fibers2.04g·4%