Basil Pesto Farfalle W-Roasted Pine Nuts

1. Boil Farfalle according to instructions. Al Dente works the best.

2. Meanwhile: Add 2 cups Parmesan cheese, 2 packages fresh basil, garlic, salt, and 1/2-package pine nuts in food processor.

3. Slowly pour the olive oil while blending all ingredients together.

4. Set aside.

5. Toast the remaining pine nuts in a splash of olive oil until golden brown.

6. Set aside.

7. Rinse pasta.

8. Stir in the cheese/basil mixture.

9. Blend in the remaining 2 cups Parmesan and the toasted pine nuts.

10. Serve warm or cold.

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Nutrient	Quantity
Total fats	182.3873 g
Protein	141.4805 g
Carbohydrates	145.3807 g
Energy	2741.9565 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.2742 g
Water	61.5121 g
Aspartic acid	1.2635 g
Calcium, Ca	2647.938 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.3436 g
Lutein + zeaxanthin	1366.3745 g
Fiber, total dietary	3.8879 g
Fatty acids, total saturated 22:0	0.1971 g
Carotene, beta	810.9885 g
Niacin	4.7066 mg
Vitamin A, RAE	192.2105 g
Arginine	2.1882 g
Riboflavin	0.39 mg
Tocopherol, beta	0.1188 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0953 g
Fatty acids, total saturated 20:1	1.2604 g
Glutamic acid	2.6919 g
Sodium, Na	3687.711 mg
Fatty acids, total saturated 16:1 undifferentiated	1.7283 g
Total lipid (fat)	182.3873 g
Manganese, Mn	8.0458 mg
Fructose	0.0643 g
Proline	0.6144 g
Fatty acids, total saturated 16:0	19.118 g
Fatty acids, total saturated 8:0	0.1792 g
Sucrose	2.9342 g
Choline, total	103.7419 mg
Sugars, total	8.0953 g
Serine	0.7663 g
Fatty acids, total saturated 10:0	0.4035 g
Fatty acids, total saturated 18:0	5.2318 g
Vitamin B-6	0.6471 mg
Selenium, Se	141.6414 g
Ash	23.2954 g
Fatty acids, total saturated 18:1 undifferentiated	96.2766 g
Pantothenic acid	0.4177 mg
Phenylalanine	0.508 g
Beta-sitosterol	112.266 mg
Copper, Cu	1.3333 mg
Betaine	0.5442 mg
Thiamin	0.5118 mg
Retinol	124.8 g
Methionine	0.2418 g
Iron, Fe	22.3579 mg
Carbohydrate, by difference	145.3807 g
Phosphorus, P	2768.4875 mg
Folate, total	125.747 g
Tocopherol, gamma	10.4179 mg
Fatty acids, total saturated 4:0	0.5184 g
Alanine	0.6358 g
Cholesterol	64 mg
Valine	0.6643 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.3002 g
Fatty acids, total saturated 18:2 undifferentiated	39.1551 g
Glycine	0.651 g
Glucose (dextrose)	0.0643 g
Fatty acids, total saturated 14:0	1.6064 g
Zinc, Zn	15.4773 mg
Isoleucine	0.5229 g
Fatty acids, total saturated 12:0	0.448 g
Fatty acids, total polyunsaturated	41.0731 g
Tocotrienol, gamma	0.5868 mg
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	0.941 g
Vitamin A, IU	1775.3945 IU
Folate, DFE	125.747 g
Tryptophan	0.1116 g
Vitamin C, total ascorbic acid	10.3044 mg
Phytosterols	238.68 mg
Galactose	0.0648 g
Fatty acids, total saturated 20:0	0.6419 g
Fatty acids, total saturated 6:0	0.3072 g
Campesterol	17.01 mg
Starch	1.2162 g
Tyrosine	0.4652 g
Vitamin B-12	3.52 g
Vitamin K (phylloquinone)	211.979 g
Fatty acids, total saturated	29.0561 g
Histidine	0.3214 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0442 g
Fatty acids, total monounsaturated	99.4069 g
Threonine	0.3664 g
Folate, food	125.747 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Cryptoxanthin, beta	11.04 g
Vitamin E (alpha-tocopherol)	23.7668 mg
Magnesium, Mg	361.0855 mg
Lysine	0.5321 g
Potassium, K	2567.7985 mg
Cystine	0.2635 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic	2 tablespoons	25.33	5.6202	0.085
Olive oil	0.5 cup	954.72	0	108
Parmesan cheese	4 cups	1184	128	16
Basil	1 cup	5.52	0.636	0.1536
pine nut	3 ounces	572.3865	11.1245	58.1487
farfalle pasta	1	0	0	0