Pesto and Parmesan Linguine

Name: Pesto and Parmesan Linguine
Total time: 25 min
Yield: 2
Cuisine: European, Italian
Ingredients: 3 cloves garlic cloves (chopped); 1 cup fresh Basil (firmly packed; plus extra leaves for garnish); 0.25 tsp salt; freshly ground Black pepper; 0.25 cup olive oil; 0.25 cup Pine nuts (or walnuts); 0.25 cup Parmesan (freshly grated; plus extra for garnish); 2 Tbsps butter (softened at room temperature); 4 ozs Linguine; 1 handful fresh Basil

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Health Score:

85 / 100

Difficulty:

easy

Difficulty

Preparation:

10 min.

Preparation

ready in 25 min.

Ready in

Calories:

544

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	544 cal.	(26 %)
Protein	13 g	(13 %)
Fat	35 g	(30 %)
Carbohydrates	44 g	(29 %)
Sugar added	0 g	(0 %)
Roughage	4.7 g	(16 %)

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more nutritional values

Vitamin A	0.4 mg	(50 %)
Vitamin D	0.2 μg	(1 %)
Vitamin E	3.7 mg	(31 %)
Vitamin K	9.3 μg	(16 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.2 mg	(18 %)
Niacin	4.4 mg	(37 %)
Vitamin B₆	0.2 mg	(14 %)
Folate	42 μg	(14 %)
Pantothenic acid	0.4 mg	(7 %)
Biotin	2.5 μg	(6 %)
Vitamin B₁₂	0.2 μg	(7 %)
Vitamin C	10 mg	(11 %)
Potassium	325 mg	(8 %)
Calcium	195 mg	(20 %)
Magnesium	62 mg	(21 %)
Iron	3.7 mg	(25 %)
Iodine	7 μg	(4 %)
Zinc	2 mg	(25 %)
Saturated fatty acids	12.5 g
Uric acid	41 mg
Cholesterol	39 mg
Complete sugar	3 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 3 cloves garlic cloves (chopped); 1 cup fresh Basil (firmly packed; plus extra leaves for garnish); ¼ tsp salt; freshly ground Black pepper; ¼ cup olive oil; ¼ cup Pine nuts (or walnuts); ¼ cup Parmesan (freshly grated; plus extra for garnish); 2 Tbsps butter (softened at room temperature); 4 ozs Linguine; 1 handful fresh Basil

How healthy are the main ingredients?

Basil olive oil Basil Pine nuts garlic clove Parmesan

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Preparation steps

Combine the garlic, basil, salt, pepper, olive oil and nuts in a food processor and blend until smooth, stopping once or twice to scrape the sides of the container with a rubber spatula.

When mixed thoroughly, pour the basil mixture into a small bowl. Add the grated cheese and butter, and mix by hand with a rubber spatula until the butter and cheese are fully incorporated. Set the pesto aside.

Cook the linguine in a large pot of boiling salted water according to the package instructions. Drain the pasta, reserving 1 tablespoon of the water to add to the pesto.

Return the linguine to the pot. Toss half of the pesto and pasta together. Divide between two plates. Garnish with remaining pesto, fresh basil leaves and Parmesan cheese. Serve immediately.

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