| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Pasta, Potatoes |
4 |
Servings |
INGREDIENTS
| 6 |
T |
Pine Nuts, Toasted |
| 7 |
c |
Spinach Leaves, Trimmed |
| 1/3 |
c |
Grated Fresh Parmesan Cheese |
| 1/4 |
c |
Chopped Fresh Basil |
| 2 |
T |
Lemon Juice |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 2 |
|
Garlic Cloves, Minced |
| 2 |
T |
Water |
| 1 |
T |
Olive Oil |
| 8 |
oz |
Linguine |
| 3 |
c |
Red Potatoes, Peeled And |
|
|
Cubed |
| 2 |
c |
Green Beans, Cut |
|
|
Parmesan Cheese, Shaved |
INSTRUCTIONS
Place 3 tablespoons pine nuts, spinach, and next 6 ingredients
(spinach through garlic) in a food processor; process until smooth,
scraping sides of processor bowl once. With food processor on, slowly
pour water and oil through food chute; process until well-blended. Set
aside. Cook linguine and potatoes in boiling water 6 minutes. Add
green beans; cook an additional 5 minutes or until potatoes are
tender. Drain. Vomninr 3 tablespoons pine nuts, spinach mixture, and
pasta mixture in a large bowl. Toss well to coat. Garnish with shaved
Parmesan cheese, if desired. Recipe by: Cooking Light Posted to
EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Apr 3, 1999,
converted by MM_Buster v2.0l.
A Message from our Provider:
“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””