| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | California | 4 | Servings | |
INGREDIENTS
| 1 | lb | Linguini |
| 1/2 | c | Minced spinach leaves |
| 1/2 | c | Chopped parsley |
| 1 | tb | Dried basil |
| 1 | tb | Minced garlic |
| 1/4 | c | Coarsely chopped walnuts |
| 3 | tb | Olive oil |
| 1/4 | c | Grated Parmesan cheese |
INSTRUCTIONS
1. In a large pot over high heat, bring to a boil 2 quarts of water and cook linguine until al dente (8 minutes). 2. While noodles are cooking, combine spinach, parsley, basil, garlic, walnuts, oil, and Parmesan in a blender or food processor until a thick paste is formed. 3. Drain noodles and toss with pesto while still warm. Serve at once. Recipe By : the California Culinary Academy From: Collin@halcyon.Com (William Collidate: Sat, 14 Jan 1995 13:28:04 ~0600 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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