| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Pasta, Italian |
12 |
Servings |
INGREDIENTS
| 1 |
bn |
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
PESTO
PASTA
TO GARNISH
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:
“In the sentence of life, the devil may be a comma–but never let him be the period.”