Conchiglie Pasta With Basil Pesto And Tomatoes Recipe

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Conchiglie Pasta With Basil Pesto And Tomatoes
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Ingredients
15
Count
Nutrition
540
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. If you are making the basil pesto, which is what I prefer to do, then here are the steps. I toast the pine nuts in a non-stick skillet. You can also toast them in an oven on a cookie sheet 400 degrees F for approximately 5-10 minutes. Be sure to keep an eye on them, stirring them occasionally so that they don’t burn. If you toast them in a non-stick skillet as I do, be sure to toss them often so that they do not burn. Once you can smell them and the color turns a nice golden brown, they are ready to remove from the skillet or oven. I take them out of the skillet and let them cool in a bowl prior to adding to the pesto ingredients.)
  2. Next, the pesto can be done in either a small food processor or a blender, depending on how much pesto you are making. Pulse the garlic, basil and pine nuts, salt and pepper, the juice of the lemon, and about a couple of tblsps of the grated parmesan, then gradually drizzle in enough of the extra virgin olive oil until the pesto is a smooth and thick consistency. Transfer the pesto to a small bowl, mix in the remaining grated parmesan cheese, cover then refrigerate. You can make this pesto up to 2 days in advance of making the rest of the pasta dish.
  3. Next, cook the Conchiglie pasta according to package directions. Drain the pasta, but reserve about 3/4 cup of the pasta water. Put the pesto in the bottom of a large bowl that you will be mixing the pasta, and other ingredients. Mix the hot pasta and pesto until thoroughly incorporated. This is where I add the pasta water to make sure the pasta and pesto are thoroughly incorporated. Next add the sliced cherry tomatoes and the chopped roasted red peppers with the juice and mix carefully making sure all ingredients are thoroughly incorporated. Grate more parmesan cheese over the top, if you like. You can serve this now, at room temp or refrigerate if you are not serving it for more than 2 hours. I hope you enjoy it!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 539.72 Kcal (2260 kJ)
Calories from fat 312.95 Kcal
% Daily Value*
Total Fat 34.77g 53%
Cholesterol 6.91mg 2%
Sodium 393.73mg 16%
Potassium 103.04mg 2%
Total Carbs 45.19g 15%
Sugars 1.15g 5%
Dietary Fiber 0.64g 3%
Protein 13.77g 28%
Vitamin C 7.3mg 12%
Iron 0.6mg 3%
Calcium 120.7mg 12%
Amount Per 100 g
Calories 387.17 Kcal (1621 kJ)
Calories from fat 224.49 Kcal
% Daily Value*
Total Fat 24.94g 53%
Cholesterol 4.96mg 2%
Sodium 282.44mg 16%
Potassium 73.92mg 2%
Total Carbs 32.41g 15%
Sugars 0.83g 5%
Dietary Fiber 0.46g 3%
Protein 9.88g 28%
Vitamin C 5.2mg 12%
Iron 0.4mg 3%
Calcium 86.6mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.6
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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