Ingredient & Instruction Groups

Use as many headers or groups in your ingredients and instruction to organise them.

In the example below we added “Fresh Pesto” as a separate ingredient group and are using 2 different instruction groups as well:

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Pasta Pesto

A delicious and quick pasta with green pesto. Ideal for those lazy evenings.

Course Pasta

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Calories 847kcal

Author Brecht

Ingredients

• 2 cups tagliatelle

Fresh Pesto

• 1 clove garlic
• ⅛ cup pine kernels
• 1 ¾ oz basil leaves
• 4 tbsp olive oil extra virgin
• 1 oz Parmesan cheese freshly grated

US Customary – Metric

Instructions

Fresh Pesto (you can make this in advance)

• We'll be using a food processor to make the pesto. Put 1 clove garlic, 1/8 cup pine kernels and some salt in there and process briefly.
• Add 1 3/4 oz basil leaves (but keep some for the presentation) and blend to a green paste.
• While processing, gradually add 4 tbsp olive oil and finally add 1 oz Parmesan cheese.

Finish the dish

• Bring a pot of salted water to the boil and cook 2 cups tagliatelle al dente.
• After about 8 to 10 minutes the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
  
• Present the dish with some fresh basil leaves on top.
  

Nutrition

Serving: 350g | Calories: 847kcal | Carbohydrates: 213g | Protein: 50g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 183mg | Sodium: 103mg | Potassium: 504mg | Fiber: 15g | Sugar: 8g | Vitamin A: 600IU | Vitamin C: 5mg | Calcium: 230mg | Iron: 5.8mg