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Recipe by: goran
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See below ingredients and instructions of the recipe
12 oz Linguine
1 1/4 c Chopped fresh basil paacked
1/3 c Chicken stock or water
2 tb Roasted pine nuts
2 tb Parmesan chees
3 tb Olive oil
1 ts Crushed garlic
1. Cook pasta in boiling water according to package instructions or
until firm to the bite. Drain and place in serving bowl. 2. In food
processor, puree basil, stock , pine nuts, cheese, oil and garlic
until smooth. Pour over pasta and toss.
Tips: refrigerate sauce up to 5 days aahead, or freeze up to 6 weeks.
Per serving: 321 calories, protien 10 g, fat total 10 g, fat
saturated 2g, carbohydrates 48 g,sodium 66 mg, cholesterol 1 mg,
fiber 2g.
from: rose reisman brings home light pasta
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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