| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
California |
|
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Minced spinach leaves |
| 1/2 |
c |
Minced parsley |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Minced garlic |
| 1 |
tb |
Light miso |
| 1/4 |
c |
Pine nuts — finely chopped |
| 1 |
tb |
Dried basil |
| 1 |
lb |
Linguine |
INSTRUCTIONS
1. Place spinach, parsley, oil, garlic, miso, pine nuts, and basil into a
blender or food processor and puree until the mixture reaches the
consistency of a paste.
2. In a large pot over high heat, cook linguine in 2 quarts of boiling
water until tender (7 to 8 minutes). Drain and toss with pesto. Serve hot.
Recipe By : the California Culinary Academy
From: Robielynn@aol.Com Date: Mon, 16 Jan 1995 14:40:12 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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