Pesto Ties

1. Prepare your pasta by combining 4 quarts of boiling salted water and Farfalle pasta. Boil for 10-12 minutes until al dente.

2. While the pasta is boiling combine pesto ingredients in food processer.

3. Process pesto on highest speed until smooth.

4. Drain pasta completely.

5. Combine pesto sauce and pasta together in a bowl and garnish with basil leaves.

6. Serve on warm plates.

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Nutrient	Quantity
Total fats	25.1124 g
Protein	20.7399 g
Carbohydrates	21.1499 g
Energy	378.024 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0862 g
Water	4.3528 g
Aspartic acid	0.456 g
Calcium, Ca	330.4945 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.1364 g
Lutein + zeaxanthin	8.2585 g
Fiber, total dietary	1.5398 g
Fatty acids, total saturated 22:0	0.023 g
Carotene, beta	14.5025 g
Niacin	1.5737 mg
Vitamin A, RAE	16.648 g
Arginine	0.8179 g
Riboflavin	0.0987 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0395 g
Fatty acids, total saturated 20:1	0.3007 g
Glutamic acid	1.0037 g
Sodium, Na	460.905 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0514 g
Total lipid (fat)	25.1124 g
Manganese, Mn	3.1174 mg
Fructose	0.0262 g
Proline	0.2433 g
Fatty acids, total saturated 16:0	1.6113 g
Fatty acids, total saturated 8:0	0.0236 g
Sucrose	1.1646 g
Choline, total	25.1224 mg
Sugars, total	1.819 g
Serine	0.2865 g
Fatty acids, total saturated 10:0	0.0508 g
Fatty acids, total saturated 18:0	0.7153 g
Vitamin B-6	0.075 mg
Selenium, Se	17.6126 g
Ash	3.4857 g
Fatty acids, total saturated 18:1 undifferentiated	6.5669 g
Pantothenic acid	0.1217 mg
Phenylalanine	0.182 g
Beta-sitosterol	44.55 mg
Copper, Cu	0.4701 mg
Betaine	0.2374 mg
Thiamin	0.144 mg
Retinol	15.6 g
Methionine	0.0885 g
Iron, Fe	3.9781 mg
Carbohydrate, by difference	21.1499 g
Phosphorus, P	475.8795 mg
Folate, total	21.6705 g
Tocopherol, gamma	3.8385 mg
Fatty acids, total saturated 4:0	0.0648 g
Lycopene	0.23 g
Alanine	0.2379 g
Cholesterol	8 mg
Valine	0.2382 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.1208 g
Fatty acids, total saturated 18:2 undifferentiated	11.2413 g
Glycine	0.2383 g
Carotene, alpha	0.138 g
Glucose (dextrose)	0.0264 g
Fatty acids, total saturated 14:0	0.2011 g
Zinc, Zn	3.3906 mg
Isoleucine	0.1871 g
Fatty acids, total saturated 12:0	0.0571 g
Fatty acids, total polyunsaturated	11.5849 g
Fatty acids, total saturated 14:1	0.0002 g
Tocotrienol, gamma	0.2329 mg
Leucine	0.3462 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	76.478 IU
Folate, DFE	21.6705 g
Tryptophan	0.0368 g
Vitamin C, total ascorbic acid	0.27 mg
Phytosterols	1.058 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 20:0	0.0773 g
Fatty acids, total saturated 6:0	0.0385 g
Campesterol	6.75 mg
Starch	0.4826 g
Tyrosine	0.1774 g
Vitamin B-12	0.44 g
Vitamin K (phylloquinone)	20.2337 g
Fatty acids, total saturated	2.9134 g
Histidine	0.1169 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0176 g
Fatty acids, total monounsaturated	6.9197 g
Threonine	0.1277 g
Folate, food	21.6705 g
Cryptoxanthin, beta	0.2875 g
Vitamin E (alpha-tocopherol)	3.1769 mg
Magnesium, Mg	102.679 mg
Lysine	0.1851 g
Potassium, K	456.771 mg
Cystine	0.0991 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1.5 1/2	0	0	0
Olive oil	1.08 cup	0	0	0
Parmesan cheese	0.5 cup	148	16	2
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Water	4 quarts	0	0	0
Garlic Clove	4	0	0	0
cayenne pepper	0.25 teaspoon	0	0	0
pine nut	0.25 cup	227.1375	4.4145	23.0749
basil leaf	2 cups	0	0	0
farfalle pasta	1 box	0	0	0