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Ingredientes
- 2 x Garlic cloves, crushed
- 2 lrg Bunc fresh basil leaves, torn
- 1 Tbsp. Pine kernels
- 2 Tbsp. Parmesan cheese, grated
- 2 Tbsp. Pecorino cheese, grated
- 100 ml Extra virgin olive oil
- Â Â Clear grain vodka, to taste
- Â Â Salt
- 400 gm Pasta such as tagliatelle or possibly linguine
Direcciones
- Prepare the pesto by pounding the garlic, basil leaves, pine nuts and a little salt in a pestle and mortar.
- Slowly pour in the extra virgin olive oil as you keep pounding, then add in the cheeses and vodka to create a paste.
- Cook pasta in salted water till al dente, drain and toss with the sauce in a heated serving bowl. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 4 servings | |
| Calories 586 | |
| Calories from Fat 221 | 38% |
| Total Fat 25.06g | 31% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 45mg | 2% |
| Potassium 232mg | 7% |
| Total Carbs 75.2g | 20% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.71g | 2% |
| Protein 14.08g | 23% |
