Spaghetti with a basil-garlic sauce.
This recipe is the next best thing to savouring a «Pasta al Pesto» in a genuine «trattoria» by the seaside in Genoa, pesto's Italian hometown!
|160 g||gluten free/wheat free spaghetti|
|1/3 cup||Pesto Sauce||85 mL|
|3 tbsp||pasta cooking water||45 mL|
|1 tbsp||extra virgin olive oil||15 mL|
|1 pinch||salt [optional]||0.2 g|
Before you start
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
- Cook the pasta.
- While the pasta is cooking, put the pesto sauce in a small bowl, then add salt (as per the quantity specified in the Pesto Sauce recipe) and the specified amount of pasta cooking water, which will warm up the sauce and will dilute it a bit.
- Put the drained linguine back into the pasta cooking pot, add the sauce and extra virgin oil, then mix well. Serve in the warmed dishes.
Nutrition Facts Table
per 1 serving (90g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||2 ¼||servings|
|Milk and Alternatives :||¼||serving|
|Meat and Alternatives :||¼||serving|
ClaimsThis recipe is :
- Source of :
- Calcium, Fibre, Magnesium, Omega-6, Phosphorus, Vitamin B1, Zinc
- Good source of :
- Iron, Manganese, Potassium
- Excellent source of :
- Vitamin E, Vitamin K
- Free :
- Added Sugar
|Meat and Alternatives||0|