Directions:
- Place the basil, garlic, vinegar and salt and pepper in food processor.
- Process until the basil is finely chopped.
- Add the 1/4 cup of oil and process again until emulsified.
- Set aside Cook the pasta in boiling salted water until al dente.
- Run under cold water and drain.
- Toss through enough of the basil vinaigrette to coat shells thoroughly.
- Add the goat cheese and mix thoroughly.
- Add the tomatoes and olives and stir to combine.
- Add some more dressing, if necessary, but do not make the mixture too wet.
- Toast the focaccia wedges and brush with a little of the extra oil.
- Serve the wedges piled with the pasta mixture and sprinkled with toasted pine nuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 559.25 Kcal (2341 kJ) | ||
| Calories from fat | 416.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.24g | 71% | |
|---|---|---|---|
| Cholesterol | 67.08mg | 22% | |
| Sodium | 552.01mg | 23% | |
| Potassium | 218.3mg | 5% | |
| Total Carbs | 19.43g | 6% | |
| Sugars | 2.82g | 11% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 18.98g | 38% | |
| Vitamin C | 8.1mg | 13% | |
| Iron | 2.1mg | 12% | |
| Calcium | 447.8mg | 45% | |
| Amount Per 100 g | |||
| Calories | 263.56 Kcal (1103 kJ) | ||
| Calories from fat | 196.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.79g | 71% | |
|---|---|---|---|
| Cholesterol | 31.61mg | 22% | |
| Sodium | 260.15mg | 23% | |
| Potassium | 102.88mg | 5% | |
| Total Carbs | 9.16g | 6% | |
| Sugars | 1.33g | 11% | |
| Dietary Fiber | 0.76g | 6% | |
| Protein | 8.95g | 38% | |
| Vitamin C | 3.8mg | 13% | |
| Iron | 1mg | 12% | |
| Calcium | 211mg | 45% | |
* 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.
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