| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salad |
2 |
Servings |
INGREDIENTS
| 1/3 |
lb |
Linguine |
| 8 |
|
Extra-large shrimp, shelled |
|
|
deveined |
| 1 |
|
Green pepper, chopped |
| 1 |
|
Red bell pepper, chopped |
| 1/2 |
|
Lemon, for juice |
|
|
Olive oil |
| 1 1/2 |
|
Fresh basil |
| 1/2 |
|
Clove garlic, halved |
| 1/2 |
|
Lemon, for juice |
| 3 1/2 |
T |
Olive oil |
| 2 1/2 |
T |
Pine nuts, toasted |
| 4 |
t |
Fresh Parmesan, grated |
|
|
White pepper, to taste |
INSTRUCTIONS
Date: Fri, 05 Apr 1996 19:59:33 EST From: AKSC87A@prodigy.com ( MARY
JO KNAPPER) GARNETT PJXG05A First prepare pesto: Puree basil, garlic,
and lemon juice in food processor. With machine running, gradually add
olive oil, then pine nuts. Stir in Parmesan and season to taste with
white pepper. Cook linguine until al dente. Drain in a colander and
rinse with cold water. Chill pasta in large bowl. Add pesto, peppers,
and lemon juice and toss. Transfer to serving plates. Rub shrimp
lightly with olive oil. Thread on a skewer and grill or broil until
pink, about 3 to 5 minutes. Top pasta with 4 shrimp per serving.
MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the
MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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