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Jennifer Eckel: "DELICIOUS. I made this for the first pesto of Su…" Read More
17Ingredients
30Minutes
680Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup pine nuts
- 2 cloves garlic (coarsely chopped)
- 3 cups loosely packed fresh basil leaves
- 1/3 cup parmigiano reggiano cheese (freshly grated)
- 1 Tbsp. fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1/4 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 12 oz. spaghetti (dried whole-grain)
- 1 Tbsp. olive oil
- 2 cloves garlic (sliced)
- 1 lb. large shrimp (medium-to-, 26-30 count, peeled and deveined)
- 3 Tbsp. fresh lemon juice
- 1 pinch crushed red pepper flakes
- salt
- freshly ground black pepper
- 4 sprigs fresh basil (torn or cut into thin strips, for garnish, optional)
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories680Calories from Fat360 |
% DAILY VALUE |
Total Fat40g62% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol5mg2% |
Sodium480mg20% |
Potassium290mg8% |
Protein16g |
Calories from Fat360 |
% DAILY VALUE |
Total Carbohydrate68g23% |
Dietary Fiber3g12% |
Sugars3g |
Vitamin A6% |
Vitamin C15% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Jennifer Eckel 8 years ago
DELICIOUS. I made this for the first pesto of Summer 2016 with basil from our own garden. The lemon juice brightened the recipe and made for a good blend with the shrimp. I served the dish with a Virginia Reisling and it was perfect.