| 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 |
bn |
Fresh basil |
| 1/2 |
|
Clove garlic; halved |
| 1/2 |
|
Lemon; for juice |
| 3 1/2 |
tb |
Olive oil |
| 2 1/2 |
tb |
Pine nuts; toasted |
| 4 |
ts |
Fresh Parmesan; grated |
|
|
White pepper; to taste |
INSTRUCTIONS
FOR PESTO
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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