* Exported from MasterCook *
Pimiento Olive Pesto - 10 pts
Recipe By :The 125 Best Pasta Dishes by Mindty Toomay
Serving Size : 8 Preparation Time :0:00
Categories : Condiment Quick
Veggie WW
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup pimiento-stuffed olives -- drained
1/2 cup raw walnuts -- chopped
1/4 cup olive oil -- 1/4" dice
1/4 cup Madeira
1/4 cup grated Parmesan cheese -- finely grated
1/4 cup fresh parsley -- firmly packed, chopped
2 medium garlic cloves -- chopped
freshly ground black pepper -- several grinds
1 1/2 pounds dried pasta -- linguine or lasagnette
Puree all ingredients except pasta in a food processor or blender until a
thick, color-flecked paste is formed. Prepare this pesto well ahead of time, if
possible, so the flavors have time to blend. Store covered in the refrigerator.
When ready to eat, put several quarts of water on to boil and bring the pesto
to room temperature. Cook pasta in boiling water until al dente. Toss the pesto
with hot noodles in a warm bowl until well distributed. Pass more cheese and
the pepper grinder, if you will.
Serves 8 main dish servings
Per serving: Cals 471 ; Total Fat 16g; Carbs 67g; Fiber 3g; Prot 14g; Chol 2mg;
Sodium 473.
"The sharp flavor of pimiento-stuffed olives is mellowed here by the other
ingredients. In fact, most people will not guess the primary ingredient of this
pesto, though they will eat it in large quantities."
Description:
"10 pts"
S(Formatted by Chupa Babi):
"07.05.08"
Copyright:
"1992"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 463 Calories; 15g Fat (29.7% calories
from fat); 14g Protein; 66g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol;
202mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 2 1/2 Fat.
Nutr. Assoc. : 678 905471 0 0 0 0 0 0 4363
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