Bagnet Verde Sauce

1. Cook rigatoni according to package instructions.

2. While pasta is cooking, combine remaining ingredients (except Parmesan cheese) in a blender or food processor and process to form a paste.

3. Pour paste into a large skillet and cook 4-5 minutes.

4. When pasta is done, reserve 1/2 cup cooking water and add to skillet.

5. Drain pasta and add to skillet.

6. Add cheese, stirring well until liquid has almost evaporated.

7. Remove from heat and serve hot.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	22.1087 g
Protein	111.66 g
Carbohydrates	29.8856 g
Energy	768.0987 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2214 g
Water	399.8466 g
Aspartic acid	0.4828 g
Calcium, Ca	925.7025 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.1023 g
Lutein + zeaxanthin	26.0421 g
Fiber, total dietary	3.5792 g
Fatty acids, total saturated 22:0	0.0172 g
Carotene, beta	53.2151 g
Niacin	6.5801 mg
Vitamin A, RAE	155.9034 g
Arginine	0.7391 g
Riboflavin	0.8334 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0354 g
Fatty acids, total saturated 20:1	0.2335 g
Glutamic acid	0.9505 g
Sodium, Na	1580.4656 mg
Fatty acids, total saturated 16:1 undifferentiated	0.122 g
Total lipid (fat)	22.1087 g
Manganese, Mn	3.1424 mg
Fructose	0.0283 g
Proline	0.2534 g
Fatty acids, total saturated 16:0	1.8409 g
Fatty acids, total saturated 8:0	0.0271 g
Sucrose	0.8742 g
Choline, total	321.8835 mg
Sugars, total	1.8591 g
Serine	0.2644 g
Fatty acids, total saturated 10:0	0.0525 g
Fatty acids, total saturated 18:0	0.7803 g
Fatty acids, total saturated 20:4 undifferentiated	0.2364 g
Vitamin B-6	0.8514 mg
Selenium, Se	96.8516 g
Ash	11.8979 g
Fatty acids, total saturated 18:1 undifferentiated	5.4275 g
Pantothenic acid	0.2602 mg
Phenylalanine	0.186 g
Beta-sitosterol	33.4125 mg
Copper, Cu	1.7201 mg
Betaine	0.5107 mg
Thiamin	0.7033 mg
Retinol	151.6003 g
Methionine	0.0837 g
Iron, Fe	11.0737 mg
Carbohydrate, by difference	29.8856 g
Phosphorus, P	1279.7968 mg
Folate, total	95.8404 g
Tocopherol, gamma	3.1241 mg
Fatty acids, total saturated 4:0	0.0648 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	0.92 g
Alanine	0.2252 g
Cholesterol	234.6672 mg
Valine	0.2515 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0964 g
Fatty acids, total saturated 18:2 undifferentiated	8.6972 g
Glycine	0.2312 g
Carotene, alpha	0.552 g
Glucose (dextrose)	0.0287 g
Fatty acids, total saturated 14:0	0.2116 g
Zinc, Zn	7.7396 mg
Isoleucine	0.1931 g
Fatty acids, total saturated 12:0	0.0603 g
Fatty acids, total polyunsaturated	9.6646 g
Fatty acids, total saturated 14:1	0.0007 g
Tocotrienol, gamma	0.1747 mg
Leucine	0.3528 g
Tocotrienol, alpha	0.0391 mg
Vitamin A, IU	595.329 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0547 g
Folate, DFE	95.8404 g
Tryptophan	0.0417 g
Vitamin C, total ascorbic acid	7.2977 mg
Phytosterols	20.744 mg
Galactose	0.0069 g
Fatty acids, total polyunsaturated 18:1 c	0.0298 g
Fatty acids, total saturated 20:0	0.058 g
Fatty acids, total saturated 6:0	0.039 g
Campesterol	5.0625 mg
Starch	0.362 g
Tyrosine	0.1656 g
Vitamin B-12	4.9733 g
Vitamin K (phylloquinone)	30.5553 g
Fatty acids, total saturated	3.22 g
Histidine	0.1139 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0132 g
Fatty acids, total monounsaturated	5.7846 g
Threonine	0.1332 g
Folate, food	95.8404 g
Cryptoxanthin, beta	1.15 g
Vitamin E (alpha-tocopherol)	5.0093 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	193.9193 mg
Lysine	0.197 g
Potassium, K	1580.8586 mg
Cystine	0.0912 g
Fluoride, F	1.5732 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Extra virgin olive oil	0.75 cup	403.4676	0	2.2667
Parmesan cheese	0.5 cup	148	16	2
black pepper	2 teaspoons	11.546	2.9417	0.15
Garlic Clove	6	26.82	5.9508	0.09
caper	4 tablespoons	7.912	1.6822	0.2958
pine nut	3 tablespoons	170.3531	3.3109	17.3062
rigatoni pasta	1 lb	403.4676	0	2.2667
red chili pepper flake	0.25 teaspoon	403.4676	0	2.2667
flat leaf italian parsley	2 bunches	403.4676	0	2.2667