1 ½ lb. farfalle pasta
7.5 oz alfredo sauce, half of a 15 oz. jar, prepared
10 oz. basil-pesto sauce, prepared
1/2 cup parmesan , or romano cheese, grated
1/2 cup pine nuts, toasted
Cook pasta per package instructions and drain. Place into a large bowl.
Add the alfredo sauce and basil-pesto sauce to the pasta, stirring gently to combine.
Add the grated parmesan cheese and stir gently again to combine.
Add pine nuts to the pasta mixture, stirring gently to combine once more.
You can serve this dish hot or at room temperature.
Sugar: 6g
:
Calcium: 194mg
Calories: 779kcal
Carbohydrates: 91g
Cholesterol: 34mg
Fat: 35g
Fiber: 5g
Iron: 2mg
Potassium: 330mg
Protein: 23g
Saturated Fat: 8g
Sodium: 814mg
Vitamin A: 1025IU
