Pasta and Fresh Cilantro Crunchy Stuff recipe
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Ingredients
- 4 bunches cilantro leaves 2 bunches fresh basil, stems removed 3 cloves garlic 24 ounces freshly grated Parmesan cheese ¼ cup olive oil salt and pepper, to taste 2 tablespoons olive oil 2 tablespoons minced garlic 2 pounds crimini mushrooms, sliced 1 (8 ounce) jar sun-dried tomatoes packed in oil, drained and chopped 3 (16 ounce) jars Alfredo pasta sauce 2 (16 ounce) packages fusilli pasta
Nutrition Info
- 732.7 caloriescarbohydrate: 53.1 gcholesterol: 71.8 mgfat: 45.4 gfiber: 4.6 gprotein: 31.9 gsaturatedFat: 18.2 gservingSize: -sodium: 1616.6 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Pasta and Fresh Cilantro Crunchy Stuff
Directions
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Preheat oven to 375 degrees F (190 degrees C).
In a blender or food processor, puree the cilantro, basil, and 3 cloves of garlic until minced very fine. Thoroughly combine the herb mixture in a large bowl with the Parmesan, and 1/4 cup of olive oil, season to taste with salt and pepper. Pack the mixture firmly, about 1 inch thick, into a medium-sized, glass baking dish.
Bake in preheated oven until the top is lightly browned and crispy, about 5 to 7 minutes. Remove from oven, stir well, and return to the oven for an additional 5 to 7 minutes until golden brown. Remove from the oven, break apart with a spoon, and allow to cool.
While the crunchy stuff is baking, heat olive oil in a large pan over low heat. Lightly brown 2 tablespoons of garlic, stir in the mushrooms, and cook until softened. Stir in the sun-dried tomatoes, and Alfredo sauce, cook to warm.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain. To serve, toss pasta in sauce, and sprinkle with crunchy stuff!