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Farfalle with Herb Sauce and Walnuts (Curtis Aikens2) Recipe

Farfalle with Herb Sauce and Walnuts (Curtis Aikens2) Recipe

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Farfalle with Herb Sauce and Walnuts (Curtis Aikens2)

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Ingredients:

Serving

1 lb farfalle , cooked according to package directions
3 cups of basil leaves , clean
2 cups of flat leaf parsley , picked and cleaned
2 cups fresh mint sprigs, cleaned
2 cloves of garlic, minced
3/4 extra virgin olive oil
1/2 cup vegetable stock
1 1/2 tsp salt
1/2 tsp fresh pepper
1 tbsp lemon juice
1/2 cup chopped toasted walnuts
1/2 cup grated parmesan cheese

Directions:

In a blender, or food processor, add the herbs and garlic, and while the machine is running, drizzle in 1/2 olive oil, the vegetable stock, and then the rest of the oil. Add salt, pepper and lemon, blend and taste and adjust seasoning. Toss with cooked pasta while still warm, fold in nuts and cheese. Garnish with fresh herb sprigs. TIP:
HERBED SAUCE FOR EVERYTHING
YOGURT HERBED CHEESE
1 quart yogurt placed in a cheesecloth lined sieve and drained overnight. Mix in 1/2 cup of your favorite chopped herbs

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1811.37 Kcal (7584 kJ)
Calories from fat	480.51 Kcal
		% Daily Value*
Total Fat	53.39g	82%
Cholesterol	44mg	15%
Sodium	23057.41mg	961%
Potassium	4019.59mg	86%
Total Carbs	234.84g	78%
Sugars	2.85g	11%
Dietary Fiber	57.14g	229%
Protein	53.84g	108%
Vitamin C	323.6mg	539%
Vitamin A	23.7mg	789%
Iron	3232.1mg	17956%
Calcium	1851.1mg	185%

Amount Per 100 g
Calories	131.17 Kcal (549 kJ)
Calories from fat	34.8 Kcal
		% Daily Value*
Total Fat	3.87g	82%
Cholesterol	3.19mg	15%
Sodium	1669.74mg	961%
Potassium	291.08mg	86%
Total Carbs	17.01g	78%
Sugars	0.21g	11%
Dietary Fiber	4.14g	229%
Protein	3.9g	108%
Vitamin C	23.4mg	539%
Vitamin A	1.7mg	789%
Iron	234.1mg	17956%
Calcium	134mg	185%

* 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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