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Tomato Capellini With Red Pepper Pesto And Shrimp Recipe
|Garlic||1 Clove (5 gm), minced|
|Pine nuts||30 Milliliter|
|Chopped basil leaves||15 Milliliter|
|Chopped parsley||45 Milliliter|
|Seeded diced red bell pepper||250 Milliliter|
|Freshly grated romano cheese||90 Milliliter|
|Olive oil||60 Milliliter|
|Tomato pasta dough||1 Cup (16 tbs)|
|Cooked bay shrimp||450 Gram|
Calories 576 Calories from Fat 237
% Daily Value*
Total Fat 27 g41.9%
Saturated Fat 6.3 g31.6%
Trans Fat 0 g
Cholesterol 23.4 mg
Sodium 281 mg11.7%
Total Carbohydrates 50 g16.6%
Dietary Fiber 3.5 g13.9%
Sugars 4.6 g
Protein 34 g67.3%
Vitamin A 64% Vitamin C 159.8%
Calcium 27% Iron 21.3%
*Based on a 2000 Calorie diet
Add basil, parsley, peppers and cheese and process into a puree.
Slowly add the oil and continue to process into a mayonnaise like sauce.
Cook the pasta al dente in 4 quarts (4 L) of boiling salted water.
Toss the sauce through noodles, place on warmed plates.
Top with shrimp.