Cheese and Pecan Pasta Salad recipe
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Ingredients
- 1 pound spaghetti 2 tablespoons olive oil 2 cloves garlic, minced ¼ cup torn fresh basil leaves 1 tablespoon chopped fresh oregano 1 teaspoon salt 1 teaspoon ground black pepper ½ cup half-and-half cream ½ cup olive oil 1 green bell pepper, seeded and thinly sliced 1 red bell pepper, seeded and thinly sliced ½ cup chopped fresh parsley ⅔ pound Jarlsberg cheese, cut into matchsticks ½ cup toasted, chopped pecans ¼ pound grated Parmesan cheese
Nutrition Info
- 645.3 caloriescarbohydrate: 49 gcholesterol: 52.4 mgfat: 39.4 gfiber: 3.3 gprotein: 24.6 gsaturatedFat: 13.1 gservingSize: -sodium: 592.7 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Cheese and Pecan Pasta Salad
Directions
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Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente. Drain and toss with 2 tablespoons olive oil in a large bowl, set aside.
Whisk together the garlic, basil, oregano, salt, pepper, half-and-half, an 1/2 cup olive oil in a bowl. Toss with the cooked spaghetti. Add the green bell pepper, red bell pepper, parsley, Jarlsberg, and pecans. Toss the salad again to mix, and sprinkle with Parmesan cheese to serve.