| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Italian, Pasta | 12 | Servings |
INGREDIENTS
| 1 | Spinach, rinsed and | |
| trimmed | ||
| 4 | Garlic cloves | |
| Salt, pepper | ||
| 1/2 | c | Olive oil |
| 1 | lb | Corkscrew pasta |
| Salt | ||
| Olive oil | ||
| 1/2 | c | Mayonnaise |
| Pine nuts | ||
| Diced pimiento |
INSTRUCTIONS
To make pesto, place spinach and garlic and salt and pepper to taste in food processor. With machine running, gradually add 1/2 cup oil in thin stream through feed tube and process until sauce is consistency of thin mayonnaise. Set aside. Cook pasta in boiling water with 1 tablespoon each salt and olive oil until tender but firm, about 9 minutes. Drain in colander, then transfer to large bowl. Add mayonnaise and 2 tablespoons olive oil. Mix well. Blend in pesto. Chill. Garnish with pine nuts and diced pimiento. Created by: Tutto Italia, Los Angeles (C) 1992 The Los Angeles Times Posted to EAT-L Digest 24 Jul 96 Date: Thu, 25 Jul 1996 15:45:26 -0500 From: LD Goss <ldgoss@METRONET.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 354
Calories From Fat: 287
Total Fat: 32.1g
Cholesterol: 55.5mg
Sodium: 126.8mg
Potassium: 121.7mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: <1g
Protein: 13.3g