4 cups basil, fresh
1 cup Parmesan cheese, grated or powdered
1 cup olive oil
1 cup pine nuts, roasted
6 garlic cloves, minced
1 cup sun dried tomatoes, drained & sliced
12 oz fusilli pasta, or pasta of your choice, cooked
salt and ground black pepper, to taste
In a blender, combine the basil, parmesan cheese, olive oil, pine nuts, and garlic. Puree until smooth.
Transfer mixture to a crockpot and cook on Low for 3 hours, stirring occasionally.
Stir in sliced tomatoes and pasta.
Cook on low for another 30 minutes or until pasta is tender.
Season with salt and pepper to taste. Adjust accordingly.
Garnish with 1 tablespoon of olive oil, 1 tablespoon of parmesan cheese, and 1 sprig, roughly ¼ ounce of fresh basil before serving.
Sugar: 9g
:
Calcium: 254mg
Calories: 807kcal
Carbohydrates: 58g
Cholesterol: 15mg
Fat: 58g
Fiber: 5g
Iron: 5mg
Potassium: 969mg
Protein: 20g
Saturated Fat: 9g
Sodium: 306mg
Vitamin A: 1148IU
Vitamin C: 11mg
