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    You are in: Home / Recipes / Penne With Roasted Garlic Pesto Recipe
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    Penne With Roasted Garlic Pesto

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Ceezie's Note:

    A great recipe from the garlic festival. Cooking time doesn't include roasting the garlic

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    1. 1
      Preheat oven to 350 degrees. Meanwhile rinse the potato (skin on) and bring to a boil in a large pot with salted water. Reduce heat and let simmer until 3 quarters cooked about 10 minute Drain and let cool in colander.
    2. 2
      Place the garlic bulbs unpeeled in shallow roasting pan and drizzle the olive oil liberally over them. Bake in oven for 40 minutes. Remove from pan and let cool.
    3. 3
      Coarsely chop the herbs and potato, then transfer to a mortar (or food processor). Press out each clove of the cooled garlic into a bowl to produce a sticky puree. Transfer to the mortar. Gradually add olive oil (use some of the infused oil from the pan) and seasoning. Grind with the pestal until the pesto reaches a rough, spreading consistency.
    4. 4
      Bring a large heavy saucepan of salted water to a boil and cook penne until al dente approx 8-10 minutes dependning on the quality.
    5. 5
      Drain the cooked pasta and place in large bowl. Add the pesto and toss the ingredients together to coat pasta. Season to taste.

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    Nutritional Facts for Penne With Roasted Garlic Pesto

    Serving Size: 1 (269 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 921.5
    Calories from Fat 470
    Total Fat 52.2 g
    Saturated Fat 7.2 g
    Cholesterol 0.0 mg
    Sodium 32.2 mg
    Total Carbohydrate 106.9 g
    Dietary Fiber 13.7 g
    Sugars 1.1 g
    Protein 12.7 g

    The following items or measurements are not included:

    fresh basil

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