Directions:
- Crush the basil, garlic, Pecorino, and walnuts into a semi-smooth paste in a mortar or in a food processor. Add 1/2 teaspoon of the salt. Beat in the olive oil in a thin, steady stream until a creamy paste forms; the sauce will not be smooth. Set aside.
- Bring 5 quarts of water to a boil; add the penne and the remaining 2 tablespoons of salt. Cook until al dente, then drain, reserving 1 cup of the pasta cooking water.
- Toss the penne with the sauce and the reserved pasta cooking water in a heated bowl. Serve hot, sprinkled with the pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 556.7 Kcal (2331 kJ) | ||
| Calories from fat | 319.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.49g | 55% | |
|---|---|---|---|
| Cholesterol | 5.33mg | 2% | |
| Sodium | 2674.65mg | 111% | |
| Potassium | 246.66mg | 5% | |
| Total Carbs | 47.78g | 16% | |
| Sugars | 2.69g | 11% | |
| Dietary Fiber | 8.43g | 34% | |
| Protein | 19.18g | 38% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 3.8mg | 21% | |
| Calcium | 131.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 379.99 Kcal (1591 kJ) | ||
| Calories from fat | 218.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.23g | 55% | |
|---|---|---|---|
| Cholesterol | 3.64mg | 2% | |
| Sodium | 1825.67mg | 111% | |
| Potassium | 168.37mg | 5% | |
| Total Carbs | 32.61g | 16% | |
| Sugars | 1.84g | 11% | |
| Dietary Fiber | 5.75g | 34% | |
| Protein | 13.09g | 38% | |
| Vitamin C | 1.7mg | 4% | |
| Iron | 2.6mg | 21% | |
| Calcium | 90mg | 13% | |
* 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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