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Linguine with Potatoes, Green Beans, And Spinach Pesto

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CATEGORY CUISINE TAG YIELD
Grains, Dairy Pasta, Potatoes 4 servings

INGREDIENTS

6 tb Pine Nuts; Toasted
7 c Spinach Leaves; Trimmed
1/3 c Grated Fresh Parmesan Cheese
1/4 c Chopped Fresh Basil
2 tb Lemon Juice
1/2 ts Salt
1/4 ts Pepper
2 Garlic Cloves; Minced
2 tb Water
1 tb 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.

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