Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
48
High
Nutrition per serving
Calories1987.3 kcal (99%)
Total Fat141.1 g (202%)
Carbs103.3 g (40%)
Sugars23.7 g (26%)
Protein84.3 g (169%)
Sodium1761.2 mg (88%)
Fiber13 g (47%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the Pesto
0.5 TbsDried Oregano
2 CupsSun-dried Tomatoes
0.25 CupPine Nuts
Toasted, Sunflower Seeds
0.33 CupParmesan Cheese shredded
¼ cupfresh basil
0.25 CupFresh Garlic
minced
1 tspsalt
1 tsppepper
2 tspcrushed red pepper flakes
0.25 TspCayenne Powder
½ cupextra-virgin olive oil
Putting it Together
Instructions
For the Pesto
Step 1
In a blender or food processor, combine all but the Olive Oil
Dried Oregano0.5 Tbs
Sun-dried Tomatoes2 Cups
Pine Nuts0.25 Cup
Parmesan Cheese shredded0.33 Cup
fresh basil¼ cup
Fresh Garlic0.25 Cup
salt1 tsp
pepper1 tsp
crushed red pepper flakes2 tsp
Cayenne Powder0.25 TspStep 2
Blend until very smooth
Step 3
Slowly pour in olive oil and continue blending until smooth
extra-virgin olive oil½ cupStep 4
Cover and refrigerate for up to 10 days (also freezes well)
For the Pasta
Step 5
Whisk Pesto & Heavy Cream in a skillet over medium heat
Pesto0.5 Cup
heavy cream¼ cupStep 6
When the sauce begins to bubble, toss in the cooked Gemelli & stir to combine
Gemelli Pasta3 CupsStep 7
Pour the noodles onto a dinner plate and top with Goat Cheese, Fresh Basil, and slices of Grilled Chicken
chicken breasts2 
Goat Cheese0.25 CupBasil2 SpringsStep 8
Bon Appétit
Notes
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Makes leftovers
Spicy
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