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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basil Veggie Linguine

Recipe Tags: Pasta Recipes

Date Added: December 08, 2009

Ingredients:

12 Ounces Linguine
1 Unit Ground Pepper to taste
1/2 Pound Green Beans blanched, cut into 1/4&
1/2 Pound New Potato blanched, cut into 1/4&
6 Unit Plum Tomatoes cut into 1/4&
1/2 Cup Leaves Basil slivered
2 Cups Leaves Basil loosely packed
4 Teaspoons Garlic minced
2 Tablespoons Pine Nuts toasted
1/3 Cup Extra Virgin Olive Oil divided
2 Tablespoons Parmesan Cheese grated
1 Unit Pepper to taste
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Directions:

1. Prepare the pesto: Combine the basil, garlic and pine nuts in the bowl of a food processor.

2. Process until chopped. With the motor running, slowly drizzle in the oil through the feed tube.

3. Add the cheese and process until combined. Season with salt and pepper.

4. Refrigerate, covered, until ready to use 9up to 3 days).

5. Makes about 1 cup. Shortly before serving, bring a large pot of salted water to a boil and cook the linguine according to package directions.

6. Drain well and place in a serving bowl. Add the reserved pesto sauce and toss well.

7. Season with pepper. Sprinkle the green beans, potatoes and tomatoes over the linguine and scatter with the slivered basil.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Beans, Gluten, Tomato, MSG, Potato, Cheese, Garlic, Olive Oil allergies.
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