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Pheasant Pesto Pasta

Pheasant Pesto Pasta Recipe

  • 4 skinless pheasant breast halves
  • 3/4 cup white wine
  • 8 ounces dry fettuccine pasta
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 8 mushrooms, sliced
  • 1 cup chopped fresh spinach leaves
  • 1/2 cup white wine
  • 1/4 cup heavy cream
  • 1/4 cup pesto sauce
  • 2 tablespoons grated Parmesan cheese, or to taste
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Nutritional information
Nutrition Facts
Serving Size 1/2 of a recipe
Amount Per Serving
Calories 1394
Total Fat 48.2g
Saturated Fat 17.1g
Cholesterol 266mg
Sodium 477mg
Total Carbohydrate 96.8g
Dietary Fiber 6.7g
Sugars 9g
Protein 115.1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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