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Corkscrew Pasta With Spinach Pesto

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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>

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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